EGGPLANT
CAPRESE
SALAD
SERVES 4 (AS AN ENTRÉE)
One of my favourite ways to
enjoy vegies during summer.
Layered with creamy
mozzarella and dressed with
extra-virgin olive oil and
balsamic, you’ ll be going
back for more until the plate
is gone!
1 large eggplant, sliced
in rounds
1 large ball of mozzarella, sliced
1 large heirloom tomato, sliced
2 tbsp balsamic vinegar
3 tbsp extra-virgin olive oil
½ tsp sea salt
4 turns of black pepper
basil to serve
Grill eggplant rounds on the BBQ
for 3 to 4 minutes each side or
until tender.
While hot, layer eggplant,
mozzarella and tomato around a
plate. In a small bowl, combine
oil, vinegar, salt and pepper.
Pour the dressing over the salad
and place basil leaves on top.
Serve while still warm.