Ingredients:
- 2 large eggplants sliced into ¾-inch rounds
- Salt
- ¼ cup plus ½ teaspoon extra virgin olive oil
- 1 large tomato seeded and diced
- 8 ounce fresh mozzarella pearls
- For the basil vinaigrette:
- 1/3 cup fresh basil packed
- 2 cloves garlic peeled
- 2½ Tbsp. red wine vinegar
- 5 Tbsp. extra virgin olive oil
- Salt to taste
Directions:
- Slice your eggplants into ¾ inch rounds. Sprinkle both sides of each round with salt and place them on a paper towel lined plate. Let rest for 20 minutes.
- While your eggplant is resting, prepare the basil vinaigrette. Place all of the ingredients for the basil vinaigrette in a blender or food processor and puree until smooth.
- In a small bowl, toss the diced tomatoes with ½ teaspoon olive oil and a pinch of salt. Set aside until ready to use.
- Heat your grill or grill pan over medium heat.
- Pat the eggplant dry and brush both sides of each round with olive oil and season with a little extra salt.
- Grill the rounds for about 8 minutes on each side or until very tender. Remove eggplant from the grill and let it cool to room temperature.
- When grilled eggplant is cool, layer the rounds with slices of fresh mozzarella.
- Top the eggplant and mozzarella with the diced tomato. Drizzle the basil vinaigrette on top and serve your grilled eggplant masterpiece at room temperature.
