Spanish Grilled Eggplant With Tomato Vinaigrette Recipes

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EGGPLANT CAPRESE WITH GRILLED TOMATO AND BASIL VINAIGRETTE



Eggplant Caprese with Grilled Tomato and Basil Vinaigrette image

Provided by Tori Ritchie

Categories     Cheese     Dairy     Tomato     Vegetable     Appetizer     Side     Vegetarian     Backyard BBQ     Mozzarella     Basil     Eggplant     Summer     Grill/Barbecue     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

On the grill
1 (1-pound) globe eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds
Olive oil (for grilling)
1 large plum tomato (about 4 ounces)
For the dish
1/3 cup chopped fresh basil plus sprigs for garnish
1 tablespoon white wine vinegar
1/4 cup olive oil
2 (7- to 8-ounce) balls fresh or buffalo mozzarella cheese, drained, thinly sliced
2 pounds (about 4 large) heirloom tomatoes (preferably assorted colors), thinly sliced

Steps:

  • Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Transfer to foil-lined baking sheet. Grill plum tomato until skin is charred and split, turning often, about 5 minutes. Transfer to sheet with eggplant and cool. Core plum tomato; place in blender. Add chopped basil, vinegar, and 1/4 cup oil. Blend until smooth. Season with salt and pepper. Transfer to small bowl. DO AHEAD Eggplant and dressing can be made 2 hours ahead. Let stand at room temperature.
  • Overlap eggplant slices, cheese slices, and heirloom tomato slices on individual plates or large platter. Sprinkle with salt and pepper. Drizzle salad with dressing and garnish with basil sprigs.

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