Name: Eggplant and Tomato Caprese Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 to 8 servings
Ingredients: 2 medium eggplants, sliced in 1/2-inch thick rounds; Extra-virgin olive oil, for brushing and serving; Kosher salt and freshly ground black pepper; 4 medium tomatoes, sliced 1/2-inch thick; 1 pound fresh mozzarella, sliced 1/4-inch thick; 1 bunch fresh basil leaves; Good-quality aged balsamic vinegar, for serving; Coarse sea salt, for serving

Level: Easy

Total: 20 min
Active: 20 min

Yield: 6 to 8 servings

Ingredients

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2 medium eggplants, sliced in 1/2-inch thick rounds

Extra-virgin olive oil, for brushing and serving

Kosher salt and freshly ground black pepper

4 medium tomatoes, sliced 1/2-inch thick

1 pound fresh mozzarella, sliced 1/4-inch thick

1 bunch fresh basil leaves

Good-quality aged balsamic vinegar, for serving

Coarse sea salt, for serving

Directions

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Charred Eggplant and Tomato Caprese Salad

16m Easy 98%

CLASS

Heat a grill pan over medium-high heat. Or, prepare a charcoal grill with hot coals or set a gas grill to medium-high heat.
Brush the eggplant slices generously with olive oil on both sides, sprinkle with salt and pepper and grill until charred on the outside and soft on the inside, 3 to 5 minutes on each side. Set aside and allow to cool slightly.
On a large rectangular platter, layer the tomatoes, mozzarella, eggplant and basil in diagonal rows. Drizzle generously with vinegar and olive oil and sprinkle with coarse sea salt. Serve at room temperature.