Ingredients with Measurements:
- 1 large eggplant, sliced into 1/2 inch rounds
- 4 medium tomatoes, sliced into 1/2 inch rounds
- 8 oz. fresh mozzarella cheese, sliced
- 1/4 cup fresh basil leaves
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 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 2-3 minutes on each side, until grill marks appear and vegetables are tender.
4. Arrange grilled eggplant and tomato slices on a platter, alternating between the two.
5. Top each slice with a slice of fresh mozzarella cheese.
6. Drizzle balsamic vinegar over the top of the dish.
7. Garnish with fresh basil leaves.
8. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill pan or outdoor grill should be preheated to medium-high heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 306
- Fat: 23g
- Carbohydrates: 12g
- Protein: 14g
- Fiber: 4g
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.
Variations:
- Add sliced avocado to the dish for a creamier texture.
- Top with chopped roasted almonds or pine nuts for added crunch.
- Add sliced red onion for a tangy flavor.
Tips and tricks:
- Make sure to brush the eggplant and tomato slices with olive oil to prevent them from sticking to the grill.
- Use a grill pan with ridges to create the perfect grill marks on the vegetables.
- Let the dish sit for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in the microwave or oven until warmed through.
Presentation ideas:
- Arrange the grilled eggplant and tomato slices in a circular pattern on a large platter for a beautiful presentation.
Garnishes:
- Garnish with fresh basil leaves for added flavor and color.
Pairings:
- Serve with a side salad or crusty bread for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Grilled corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the eggplant and tomato slices 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 all vegetables before grilling.
- Use a food thermometer to ensure the dish reaches a safe internal temperature of 165°F.
Food history:
- Caprese salad originated in Italy and is traditionally made with fresh mozzarella, tomatoes, and basil.
Flavor profiles:
- This dish is fresh and light, with a combination of smoky grilled vegetables, creamy mozzarella cheese, and tangy balsamic vinegar.
Serving suggestions:
- Serve as an appetizer or side dish at a summer barbecue or dinner party.
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Region: Italian