Grilled Eggplant Caprese
A twist on a typical Caprese salad, our version makes use of the eggplant slices you grilled on Sunday for easier prep.
For the dressing, you can use a simple splash of olive oil and balsamic as the recipe indicates, or use our Macadamia Basil Pesto for a more herbal flavor.
Ingredients
Slices from 2 grilled eggplants (Mixed Grilled Vegetables; about 14 to 16 slices)
4 heirloom tomatoes, sliced (TIP: You could also mix it up and use ½ cup cherry tomatoes, or use a mix of both.)
6 oz fresh mozzarella, cut into slices
1 tbsp thinly sliced fresh basil (or use whole basil leaves)
1 tbsp extra-virgin olive oil
2 tsp balsamic vinegar
⅛ tsp each coarse sea salt and ground black pepper
Preparation
Spread eggplant, tomato and mozzarella slices on a platter. Scatter basil on top. Drizzle with oil and vinegar then sprinkle with salt and pepper. Alternatively, drizzle with Macadamia Basil Pesto.
Nutrition Information
- Serving Size 1/4 of recipe
- Calories 243
- Carbohydrate Content 7 g
- Cholesterol Content 30 mg
- Fat Content 21 g
- Fiber Content 3 g
- Protein Content 9 g
- Saturated Fat Content 7.5 g
- Sodium Content 179 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 8 g
- Polyunsaturated Fat Content 1 g