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!!
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.
Additional Pairings
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