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Vegan

Grilled Eggplant Caprese

A twist on a typical Caprese salad, our version uses grilled eggplant slices that you can make ahead for easier prep.

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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

  • 2 eggplants, sliced then grilled (14 to 16 slices; Try our Mixed Grilled Vegetables)
  • 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, sliced
  • 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