A variation on insalata Caprese with the addition of grilled eggplant--a great appetizer or vegetarian side for a summer barbecue.

Bren

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine olive oil, garlic, and salt in a small bowl; set aside.

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  • Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.

  • Put eggplant slices on the hot grill and cook for 3 to 4 minutes. Turn eggplant and brush with the oil mixture. Place 1 slice of tomato and 1 slice of mozzarella cheese on each eggplant piece. Close the lid and cook until cheese has melted, 3 to 4 minutes. Transfer to a plate and sprinkle with basil.

Nutrition Facts

251 calories; protein 15.7g 31% DV; carbohydrates 12.9g 4% DV; fat 16.1g 25% DV; cholesterol 35.8mg 12% DV; sodium 642.8mg 26% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/02/2019
Don't forget to sweat the eggplant for 30 min before making this recipe. I peel the egg plant and slice. Since the wind blows out our grill, I made them in the oven. Just put the slices on a baking sheet and add all of the other ingredients and bake until the eggplant is soft. It is really easy and yummy. Read More
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