Nothing spell summer more so than grilled eggplant topped with ripe tomatoes, creamy mozzarella cheese and fresh basil.
Eggplant is quite a delicacy. In years past it was only available in the summer and only for a short period of time. Luckily now it's available all year round.
Grilled eggplant is meaty and delicious and can be served as a main meal or as a side. My Easy Eggplant Parmesan is a dinner in itself. But we eat this dish as a side all summer long.
It's healthy, low-cal and low-fat if you're trying to eat light over the summer. And this is a favorite recipe of mine for the grill.
I discovered this recipe in Steve Raichlen's Barbecue Bible. We've been eating eggplant this way for years. We love it.
And did you know that like the tomato, eggplant is considered a fruit?
Grilled Eggplant with a Tomato Caprese
- 1 eggplant, sliced into 1/4-inch rounds
- Kosher salt
- 2 teaspoons hot red pepper flakes
- 3 teaspoons minced fresh garlic
- 3 teaspoons dried oregano
- 3 teaspoons dried parsley
- 3 tablespoons olive oil
- 1 ball of fresh mozzarella cheese, (about 5 ounces ) chopped into 1/4- inch pieces
- 2 medium tomatoes, chopped
- 1/4 cup loose fresh basil, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
Sprinkle both sides of the eggplant slices with kosher salt and set aside for half an hour. The salt draws out the water in the eggplant.
Meanwhile, chop the tomatoes, mozzarella cheese and basil. Add to a serving bowl and add 2 tablespoons lemon juice and 2 tablespoons olive oil. Season with salt and fresh ground pepper.
Rinse the eggplant slices and pat dry with a paper towel. Arrange the slices on a plate and drizzle each side with olive oil and season with red pepper flakes, garlic, oregano and parsley.
Heat the grill to medium heat and cook the eggplant slices for 4-5 minutes, creating a crosshatch of grill marks on each a side. Remove to a platter and spoon the tomato caprese over the eggplant.
Serves 2-4. Total time: 1 hour.