Click on serving size to scale this recipe
Servings: 4 People
Calories: 114kcal
Grilled Eggplant Caprese
Equipment
Scale this Recipe People
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 eggplant medium
- 2 tomatoes sliced
- 5 ounces mozzarella cheese sliced
- handful fresh basil leaves chopped
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 dried 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.
See the article above for recipe tips, make-ahead instructions and more!
Nutrition
Calories: 114kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 426mg | Fiber: 4g | Sugar: 7g | Vitamin A: 551IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Tried this recipe?Leave a comment and a star rating to let us know how it was!