GRILLED EGGPLANT CAPRESE SALAD

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GRILLED EGGPLANT CAPRESE SALAD 
A Classic Salad Made Even Better   and It is Low Carb….
Serves 4

SHOPPING LIST 
1 medium eggplant 
2 tablespoons olive oil 
Salt and pepper 
2 tomatoes 
8 slices fresh mozzarella cheese 
8 large leaves basil 
2 tablespoons balsamic vinegar 
1 tablespoon extra-virgin olive oil

1. Preheat a grill or grill pan over medium-high heat. 

2. Slice top off eggplant and discard. Slice eggplant into 8 thick slices about ¾-inch thick. Toss eggplant slices in olive oil and lightly season with salt and pepper. 

3. Place the eggplant slices on the hot grill and cook 3–4 minutes on each side, until dark grill marks have appeared. Remove from grill and let cool. 

4. Assemble the salad by arranging first a slice of grilled eggplant, then a slice of tomato, then mozzarella, then finally basil. Repeat until you’ve created 8 of these stacks. 

5. Lightly season all with salt and pepper, then drizzle with balsamic and extra-virgin olive oil just before serving. 

HELPFUL TIPS 
Be sure to purchase balsamic vinegar and not “glaze”, as balsamic glaze contains a lot of added sugar and some even contain corn syrup.

Seasoning the tomato and mozzarella is the often overlooked secret to a good Caprese Salad!