Ingredients with Measurements:
- 1 large eggplant, sliced into 1/2 inch rounds
- 4 medium-sized tomatoes, sliced into 1/2 inch rounds
- 8 oz fresh mozzarella cheese, sliced
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper, to taste
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. Brush eggplant and tomato slices with olive oil and season with salt and pepper.
3. Grill eggplant and tomato slices for 3-4 minutes on each side, or until grill marks appear and vegetables are tender.
4. Arrange grilled eggplant and tomato slices on a serving platter, alternating between the two.
5. Top each slice of eggplant and tomato with a slice of fresh mozzarella cheese.
6. Drizzle balsamic vinegar over the grilled vegetables and cheese.
7. Sprinkle chopped basil leaves over the top of the dish.
8. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Grill pan or outdoor grill should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 10g
Protein: 10g
Substitutions for ingredients:
- Fresh mozzarella cheese can be substituted with feta cheese or goat cheese.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Fresh basil leaves can be substituted with dried basil.
Variations:
- Add sliced red onion to the grilled vegetables for extra flavor.
- Use different types of tomatoes, such as cherry tomatoes or heirloom tomatoes.
- Add a sprinkle of crushed red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to brush the eggplant and tomato slices with enough olive oil to prevent sticking to the grill.
- Don't overcrowd the grill pan or outdoor grill to ensure even cooking.
- Use a sharp knife to slice the vegetables evenly.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Arrange the grilled vegetables and cheese on a large platter and garnish with additional fresh basil leaves.
Garnishes:
Garnish with additional chopped basil leaves or a sprinkle of freshly grated Parmesan cheese.
Pairings:
This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side of crusty bread or a simple green salad.
Troubleshooting advice:
If the vegetables are sticking to the grill, brush with more olive oil and make sure the grill is properly preheated.
Food safety advice:
Make sure to wash the vegetables thoroughly before grilling.
Food history:
The Caprese salad originated in Italy and is traditionally made with fresh mozzarella cheese, tomatoes, and basil.
Flavor profiles:
This dish is savory and slightly sweet, with a tangy balsamic vinegar flavor.
Serving suggestions:
Serve as a light lunch or as a side dish to a larger meal.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Smoky, Herbaceous, Creamy