Eggplant and Tomato Salad

Name: Eggplant and Tomato Salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 10
Cuisine: Global
Ingredients: 2 slices beefsteak tomatoes, cut crosswise into 1/2-inch slices; 2 slices globe eggplants, cut crosswise into 1/2-inch slices; 10 fresh basil leaves; 454 grams fresh mozzarella cheese, cut into 1/3-inch slices; 10 servings Ground black pepper; 10 servings Kosher salt; 10 servings Extra-virgin olive oil

You can never have too many side dish recipes, so give Eggplant and Tomato Salad a try. This recipe serves 10. Watching your figure? This gluten free, primal, fodmap friendly, and vegetarian recipe has 262 calories, 10g of protein, and 24g of fat per serving. A mixture of beefsteak tomatoes, ground pepper, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

Prepare the grill for direct cooking over medium heat (350 to 450F).

Equipment you will use

Grill

Brush the eggplant and tomato slices with oil and season evenly with salt and pepper.

Ingredients you will need

Salt And Pepper

Tomato Slices

Eggplant

Cooking Oil

Brush the cooking grates clean. Grill over direct medium heat, with the lid closed as much as possible, until the vegetables are tender and nicely marked, turning once. The eggplant will take about 8 minutes and the tomatoes will take 2 to 4 minutes.

Ingredients you will need

Vegetable