Italian Grilled Eggplant Caprese recipe

All Recipes Appetizers and Snacks Cheese

Ingredients

2 tablespoons olive oil
1 teaspoon grated fresh garlic
½ teaspoon salt
2 small purple eggplants, cut into 1/2-inch slices
1 tomato, sliced 1/8-inch thick
1 (8 ounce) package fresh mozzarella, thinly sliced
cooking spray
3 leaves fresh basil, cut into thin strips

Nutrition Info

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
servingSize: -
sodium: 642.8 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine olive oil, garlic, and salt in a small bowl, set aside.

  2. Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.

  3. 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.

Recipe Yield

4 servings

Recipe Note

A variation on insalata Caprese with the addition of grilled eggplant--a great appetizer or vegetarian side for a summer barbecue.

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