Eggplant Caprese with Grilled Tomato and Basil Vinaigrette
Makes:
6 servings
Total Time:
20 min
Submitted by:
Category:
Side Dishes
Sub Category: Vegetable Side Dishes
what you need
- On the Grill:
- 1 1-lb globe eggplant, trimmed, but crosswise in 1/2-inch-thick rounds
- Olive oil (for grilling)
- 1 large plum tomato (about 4 oz)
- For the Dish:
- 1/3 cup chopped fresh basil plus sprigs for garnish
- 1 Tbsp. white wine vinegar
- 1/4 cup olive oil
- 2 (7-to-8-oz.) balls fresh or buffalo mozzarella cheese, drained, thinly sliced
- 2 lb. (about 4 large) heirloom tomatoes (preferably assorted colors), thinly sliced
make it
On the Grill:
Prepare barbeque on medium heat. Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Transfer to foil-lined baking sheet. Grill plum tomato until skin is charred and split, turning often, about 5 minutes. Transfer to sheet with eggplant and cool.
For the Dish:
Core plum tomato; place in blender. Add chopped basil, vinegar, and ¼ cup oil. Blend until smooth. Season with salt and pepper. Transfer to small bowl.
Overlap eggplant slices, cheese slices, and heirloom tomato slices on individual plates or large platter. Sprinkle with salt and pepper. Drizzle salad with dressing and garnish with basil sprigs.
Notes
