Melanzane Caprese | Eggplant Caprese

I love this adaptation of the classic Caprese Salad. The jewel-toned eggplant skin, milky white mozzarella, crimson red tomatoes, and bright green basil leaves make this such an elegant looking antipasto. Paired with a glass of Lumavite Devay from Marche, you love it even more! Salute!!

Receipt Date: September 23, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 Eggplant, sliced

2 Large Tomatoes, sliced

1 Fresh Mozzarella Ball or Plant-Based Mozzarella Ball, I like Miyokos, sliced evenly

10 Fresh Basil Leaves

Pinch of Sea Salt

EVOO

Aged Balsamic Vinegar

Directions

Preheat grill to 500 degrees. Toss the eggplant slices with EVOO in a large bowl. Grill the eggplant under golden brown, about 5 minutes on both sides. Let the eggplant cool. Arrange the eggplant, tomatoes, and mozzarella on a large platter, top with basil leaves. Sprinkle with sea salt and drizzle with EVOO and balsamic vinegar. Serve immediately.