Grilled Caprese Eggplant Delight 🍆🍅🧀

Grilled Eggplant, Tomato, and Mozzarella Salad 🍆🍅🧀

Overview

This Grilled Eggplant, Tomato, and Mozzarella Salad is a delightful blend of flavors and textures that make it perfect for a satisfying meatless meal, a light appetizer, or a snack any time of the day. 🌿 It’s an easy-to-make dish that bursts with the freshness of ripe tomatoes, creamy mozzarella, and the smoky goodness of grilled eggplant.

Times

Ingredients

• 2 cloves garlic
• 2 shallots
• 1/3 cup olive oil
• Kosher salt
• Black pepper
• Fresh basil leaves
• 1-inch piece ginger
• 1 tablespoon tamari soy sauce
• 1/4 cup water
• 2 tablespoons olive oil
• 1 tablespoon tamari soy sauce
• 1/2 teaspoon black pepper
• 1 large eggplant
• 3 ripe tomatoes
• 3 ounces mozzarella cheese

Instructions

1. Preheat the Oven

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   • Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius).

2. Prepare the Vinaigrette

   • In a small nonreactive baking dish, place the garlic cloves, shallots, and 1/3 cup of olive oil.
   • Stir to coat the garlic and shallots with the oil.
   • Season with a pinch of kosher salt and black pepper.
   • Cover the dish with foil and bake for 30 to 40 minutes, or until the garlic and shallots are soft and fragrant.

3. Make the Vinaigrette

   • Once the garlic and shallots are roasted, transfer them to a blender.
   • Add the fresh basil leaves, ginger, 1 tablespoon of tamari soy sauce, 1/4 cup of water, and 2 tablespoons of olive oil.
   • Puree the mixture until smooth and set it aside. This flavorful vinaigrette will be the perfect dressing for your salad.

4. Prepare the Eggplant

   • While the vinaigrette is blending, prepare the eggplant.
   • Slice the eggplant into 1/2-inch thick rounds.
   • Sprinkle both sides of the eggplant slices with a little kosher salt and let them sit for about 20 minutes.
   • This helps to draw out excess moisture from the eggplant.
   • After 20 minutes, pat the eggplant slices dry with paper towels to remove the excess salt and moisture.

5. Grill or Broil the Eggplant

   • Preheat your grill or broiler to medium-high heat.
   • In a small bowl, combine 1 tablespoon of tamari soy sauce, 2 tablespoons of olive oil, and 1/2 teaspoon of black pepper.
   • Brush both sides of the eggplant slices with this flavorful mixture.
   • Grill or broil the eggplant slices for 1 to 2 minutes per side, or until they are nicely browned and softened.
   • Remove the grilled eggplant slices from the heat and set them aside.

6. Assemble the Salad

   • Now it’s time to bring everything together.
   • Slice the ripe tomatoes and the mozzarella cheese into 1/2-inch thick rounds.
   • On each serving plate, alternate layers of grilled eggplant, tomato slices, and mozzarella cheese.
   • You can create a beautiful pattern with these layers, or simply stack them on top of each other.

7. Drizzle with Vinaigrette

   • Lightly drizzle the prepared vinaigrette over the stacked eggplant, tomato, and mozzarella slices.
   • The vinaigrette adds a burst of fresh flavor and ties all the ingredients together beautifully.
   • Alternatively, you can serve the vinaigrette on the side for your guests to add as they like.

8. Serve and Enjoy!

   • Your Grilled Eggplant, Tomato, and Mozzarella Salad is now ready to be enjoyed!
   • Serve it as a delicious and satisfying main dish for a meatless meal.
   • Or, enjoy it as a delightful appetizer or snack.
   • The combination of flavors and textures in this salad is sure to please your taste buds and leave you wanting more.

This recipe yields 4 servings, making it perfect for sharing with family and friends. 🥗🍴 Whether you’re looking for a quick weeknight meal or a dish to impress guests, this Grilled Eggplant, Tomato, and Mozzarella Salad is sure to be a hit! 🎉