Plant-Based

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.

Servings
4
Prep Time
15 min
Duration
15 min

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