Eggplant Caprese with Grilled Tomato and Basil Vinaigrette

Name: Eggplant Caprese with Grilled Tomato and Basil Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 79 milliliters chopped fresh basil plus sprigs for garnish; 454 grams globe eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds; 907 grams (about 4 large) heirloom tomatoes (preferably assorted colors), thinly sliced; 397 grams fresh or buffalo mozzarella cheese, drained, thinly sliced; 59 milliliters olive oil; 113 grams large plum tomato (about; 1 Tbsp white wine vinegar

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.

Instructions

Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet.

Ingredients you will need

Eggplant

Equipment you will use

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.

Ingredients you will need

Salt And Pepper