Eggplant Caprese With Grilled Tomato And Basil Vinaigrette Recipes
EGGPLANT CAPRESE WITH TOMATO AND BASIL
Make and share this Eggplant Caprese With Tomato and Basil recipe from Food.com.
Provided by Vino Girl
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F
- Slice the eggplant and tomatoes crosswise into 1/2 inch pieces.
- Place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray.
- Set the tomatoes aside.
- In a small bowl combine the olive oil, vinegar, salt, and pepper.
- Brush the mixture over the eggplant and tomato slices, then set the remainder aside.
- Bake the eggplant slices for about 10 minutes.
- Turn them over, brush with more of the olive-oil mixture, then bake for another 10 minutes; set aside.
- Place the tomatoes on the same baking sheet and cook for 2 to 3 minutes, or until they're soft.
- Place a slice of cooked eggplant on a work surface. Top with a tomato slice, a basil leaf, a slice of mozzarella, a tomato slice, another slice of cheese, then a basil leaf. Finish the stack with a slice of eggplant.
- Repeat to make three more stacks.
- When ready to serve return the stacks to the oven for about 5 minutes to reheat and melt the cheese.
- Top each with a drizzle of the remaining olive-oil mixture and a fresh basil leaf.
Nutrition Facts : Calories 274.4, Fat 19.8, SaturatedFat 8.5, Cholesterol 44.8, Sodium 652, Carbohydrate 11.6, Fiber 5.5, Sugar 5.4, Protein 14.5
EGGPLANT CAPRESE WITH GRILLED TOMATO AND BASIL VINAIGRETTE
Provided by Tori Ritchie
Categories Cheese Dairy Tomato Vegetable Appetizer Side Vegetarian Backyard BBQ Mozzarella Basil Eggplant Summer Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Transfer to foil-lined baking sheet. Grill plum tomato until skin is charred and split, turning often, about 5 minutes. Transfer to sheet with eggplant and cool. Core plum tomato; place in blender. Add chopped basil, vinegar, and 1/4 cup oil. Blend until smooth. Season with salt and pepper. Transfer to small bowl. DO AHEAD Eggplant and dressing can be made 2 hours ahead. Let stand at room temperature.
- Overlap eggplant slices, cheese slices, and heirloom tomato slices on individual plates or large platter. Sprinkle with salt and pepper. Drizzle salad with dressing and garnish with basil sprigs.
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- Sprinkle both sides of the eggplant slices with kosher salt and set aside for half an hour. The salt draws out the water in the eggplant.
- Meanwhile, chop the tomatoes, mozzarella cheese and basil. Add to a serving bowl and add 2 tablespoons lemon juice and 2 tablespoons olive oil. Season with salt and fresh ground pepper.
- Rinse the eggplant slices and pat dry with a paper towel. Arrange the slices on a plate and drizzle each side with olive oil and season with red pepper flakes, garlic, oregano and parsley.
- Heat the grill to medium heat and cook the eggplant slices for 4-5 minutes, creating a crosshatch of grill marks on each a side. Remove to a platter and spoon the tomato caprese over the eggplant.
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