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Servings: 4 People
Equipment
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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1 eggplant medium
- 2 tomatoes sliced
- 5 ounces mozzarella cheese sliced
Instructions
- Prepare the ingredients: slice the eggplant into one inch slices and arrange them on a paper or clean kitchen towel to absorb the moisture. Slice the tomatoes and mozzarella cheese, roughly chop the fresh basil. Preheat the grill at medium heat.
- Mix the marinade ingredients together ( 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder) in a shallow glass dish.
- Place eggplant slices into the marinade and toss. Marinate for 15 to 20 minutes.
- Add the eggplant slices to the hot grill and cook for 3 to 4 minutes on each side until the slices become soft.
- Arrange the caprese platter by layering the eggplant, tomato slices and cheese. Sprinkle with chopped fresh basil and a drizzle of balsamic glaze if desired.
Notes
Store leftovers in the refrigerator for up to three days.
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Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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