Eggplant Caprese

As the cool spring sunshine gives way to a warmer summer blaze, the really good tomatoes are returning to us. The gritty, hard tomatoes in the winter are hardly satisfying, but those sweet juicy summertime tomatoes are just delicious! This is one of my favorite summer recipes, bringing the delicious open-faced caprese sandwich to a veggie-loving palate, offering a grilled eggplant disk in lieu of a crusty bread.

Eggplant CapreseINGREDIENTS:

  • 1 Eggplant, cut in discs, 1/4″ thick
  • 2 Beefsteak Tomatoes, cut into discs
  • 4 oz Soft Mozzarella
  • Fresh Basil leaves
  • Olive Oil
  • Salt, to taste
  • Freshly Ground Pepper
  • Balsamic Vinegar, drizzled

PESTO INGREDIENTS:

  • 1-2 Tomatoes (chopped to 1 cup)
  • 1/2 cup Fresh Basil Leaves
  • 1/4 cup Pine Nuts
  • 2 cloves Garlic
  • 1 Lime, juiced

DIRECTIONS:

1.  Combine all the pesto ingredients and puree in a blender until smooth.

2.  Heat olive oil on grill (or in a flat bottom pan on the stove top.

3.  Fry eggplant on both sides in the olive oil. Season with salt.

photo 2

4.  Spread pesto on the eggplant, then top with tomatoes, mozzarella, and fresh basil.

5.  Top eggplant stacks with freshly ground pepper and drizzle with balsamic vinegar.


photo 3

Advertisements
This entry was posted in Appetizers, Dinner, Side Dish and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s