Grilled Eggplant Caprese Salad

Ingredients

• ⅓ cup plus 2 tablespoons olive oil, divided
• 1 clove garlic, minced
• 1 medium eggplant, peeled and sliced into discs
• 2 large fresh tomatoes, sliced
• 1 pound soft, fresh buffalo mozzarella, sliced into rounds
• 1 large bunch fresh basil, cut into ribbons (chiffonade)
• ¼ cup balsamic vinegar
• ½ teaspoon sea salt

 

 

Tips & Notes

If you don't have a grill, you can use your oven to broil the eggplant until golden, about 10 minutes.

 

 

Instructions

1. In a small bowl, mix together 2 tablespoons of olive oil with the minced garlic. Brush eggplant with the mixture.
2. Grill it on both sides just until it begins to soften, about 10 minutes. Set aside. This can be done a day ahead and refrigerated, if needed. (Alternatively, you can use your oven to broil the eggplant until golden, about 10 minutes.)
3. Arrange the tomatoes, cheese, basil and eggplant slices attractively on a platter.
4. Whisk together remaining ⅓ cup oil and vinegar, and drizzle over salad just before serving. Sprinkle with salt.