ITALIAN GRILLED EGGPLANT CAPRESE
A variation on insalata Caprese with the addition of grilled eggplant--a great appetizer or vegetarian side for a summer barbecue.
Provided by Bren
Categories Appetizers and Snacks Cheese
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine olive oil, garlic, and salt in a small bowl; set aside.
- Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
- Put eggplant slices on the hot grill and cook for 3 to 4 minutes. Turn eggplant and brush with the oil mixture. Place 1 slice of tomato and 1 slice of mozzarella cheese on each eggplant piece. Close the lid and cook until cheese has melted, 3 to 4 minutes. Transfer to a plate and sprinkle with basil.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 12.9 g, Cholesterol 35.8 mg, Fat 16.1 g, Fiber 6.2 g, Protein 15.7 g, SaturatedFat 6.7 g, Sodium 642.8 mg, Sugar 5.6 g
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Aniceto Roa
[email protected]I love this recipe because it's so versatile. You can use different types of cheese, tomatoes, and even bread. It's always delicious.
Joey m Nebbergall
[email protected]This recipe is a great way to use up leftover eggplant. It's also a healthy and delicious way to get your daily dose of vegetables.
Jessica Willems Jessica
[email protected]I've made this recipe several times and it's always a hit. It's the perfect appetizer or light lunch.
Kimber Williams
[email protected]This recipe is so easy to make and it's always a crowd-pleaser. I love how the flavors of the eggplant, mozzarella, and tomatoes come together.
Noris Paz
[email protected]I made this recipe gluten-free by using gluten-free bread crumbs. It was just as good as the regular version!
lhaden Senam
[email protected]I'm vegan, so I used dairy-free cheese and plant-based butter. It was delicious!
Aaron Nonya
[email protected]I'm allergic to eggplant, so I used zucchini instead. It turned out really well!
C TRAPZ
[email protected]This recipe was a total disaster. The eggplant was undercooked and the caprese salad was soggy. I won't be making this again.
SAKUMO SAN
[email protected]I followed the recipe exactly, but my eggplant caprese was way too salty. I think I'll use less salt next time.
Jasmine Jones
[email protected]I'm not sure what went wrong, but my eggplant caprese turned out really bland. I think I might have used too much oil.
Mr Akash Raj
[email protected]This recipe is perfect for a summer party. It's light and refreshing, and it's easy to make ahead of time.
kwadoski
[email protected]I love how versatile this recipe is. I've used different types of cheese and tomatoes, and it's always turned out great.
Aron morales Aron Bob
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The eggplant is so flavorful and the caprese salad is the perfect topping.
Olayemi Olabanji
[email protected]Overall, I thought this recipe was pretty good. It was easy to make and the flavors were nice. I would definitely make it again, but I would make a few changes to suit my own taste.
Cleotus Mulaudzi
[email protected]The balsamic glaze was a bit too sweet for me. I would probably use a different type of vinegar next time.
Linda Greene
[email protected]This dish was a bit too oily for my taste. I think I would try grilling the eggplant instead of frying it next time.
Kaleem Ramana
[email protected]I'm not a huge fan of eggplant, but this recipe changed my mind. The eggplant was cooked so well that it was soft and flavorful. I will definitely be making this again.
'ZAIN'‰πàpathan khan
[email protected]The eggplant caprese was a hit at my party! Everyone loved the unique flavor combination and the beautiful presentation.
C'boniso Dlamini
[email protected]I love how easy this recipe was to make. I was able to whip it up in no time, and it turned out looking just like the picture!
BrandoCwest64 Connors
[email protected]This grilled eggplant caprese was a delightful and refreshing dish that was perfect for a summer meal. The eggplant was cooked to perfection and had a smoky flavor that paired well with the fresh mozzarella and tomatoes. The balsamic glaze added a to