Eggplant Caprese with Grilled Tomato and Basil Vinaigrette
Need a gluten free, primal, fodmap friendly, and vegetarian main course? Eggplant Caprese with Grilled Tomato and Basil Vinaigrette could be an awesome recipe to try. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 328 calories, 17g of protein, and 24g of fat. It is perfect for The Fourth Of July. A mixture of olive oil, globe eggplant, plum tomato, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert. 1 person found this recipe to be scrumptious and satisfying.
Prepare barbecue (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. Core plum tomato; place in blender.
Add chopped basil, vinegar, and 1/4 cup oil. Blend until smooth. Season with salt and pepper.
Transfer to small bowl. DO AHEAD Eggplant and dressing can be made 2 hours ahead.
Let stand at room temperature.
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.