Eggplant Caprese With Grilled Tomato And Basil Vinaigrette
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
56
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Prepare barbecue (medium heat)
2
Arrange eggplant slices on baking sheet
3
Brush both sides with oil and sprinkle with salt and pepper
4
Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes
5
Transfer to foil-lined baking sheet
6
Grill plum tomato until skin is charred and split, turning often, about 5 minutes
7
Transfer to sheet with eggplant and cool
8
Core plum tomato; place in blender
9
Add chopped basil, vinegar, and 1/4 cup oil
10
Blend until smooth
11
Season with salt and pepper
12
Transfer to small bowl
13
DO AHEAD Eggplant and dressing can be made 2 hours ahead
14
Let stand at room temperature
15
Overlap eggplant slices, cheese slices, and heirloom tomato slices on individual plates or large platter
16
Sprinkle with salt and pepper
17
Drizzle salad with dressing and garnish with basil sprigs
18
Prepare barbecue (medium heat)
19
Arrange eggplant slices on baking sheet
20
Brush both sides with oil and sprinkle with salt and pepper
21
Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes
22
Transfer to foil-lined baking sheet
23
Grill plum tomato until skin is charred and split, turning often, about 5 minutes
24
Transfer to sheet with eggplant and cool
25
Core plum tomato; place in blender
26
Add chopped basil, vinegar, and 1/4 cup oil
27
Blend until smooth
28
Season with salt and pepper
29
Transfer to small bowl
30
DO AHEAD Eggplant and dressing can be made 2 hours ahead
31
Let stand at room temperature
32
Overlap eggplant slices, cheese slices, and heirloom tomato slices on individual plates or large platter
33
Sprinkle with salt and pepper
34
Drizzle salad with dressing and garnish with basil sprigs