Ingredients with Measurements:
- 1 large eggplant, sliced into 1/2-inch rounds
- 2 large tomatoes, sliced into 1/2-inch rounds
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup fresh mozzarella cheese, sliced
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant slices for 3-4 minutes on each side or until tender and lightly charred. Remove from the grill and set aside.
4. Grill the tomato slices for 1-2 minutes on each side or until slightly charred. Remove from the grill and set aside.
5. Arrange the eggplant and tomato slices on a serving platter, alternating between the two.
6. Top the eggplant and tomato slices with fresh mozzarella cheese and chopped basil leaves.
7. Drizzle balsamic vinegar and olive oil over the top of the salad.
8. Season with salt and pepper to taste.
9. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 16g
- Carbohydrates: 10g
- Protein: 8g
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 red onion or roasted red pepper to the salad.
- Use cherry tomatoes instead of large tomatoes.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Make sure to brush both sides of the eggplant slices with olive oil to prevent sticking to the grill.
- Use a grill basket or skewers to prevent the tomato slices from falling through the grill grates.
- Let the salad sit for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the salad in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the salad on a large platter with fresh basil leaves as a garnish.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a crusty baguette or garlic bread.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Green salad
Troubleshooting advice:
- If the eggplant slices are too thick, they may take longer to cook on the grill. Adjust the cooking time accordingly.
Food safety advice:
- Make sure to wash the eggplant and tomatoes thoroughly before slicing and grilling.
Food history:
- Caprese salad originated in Italy and is typically made with fresh mozzarella cheese, tomatoes, and basil.
Flavor profiles:
- This salad has a combination of smoky, sweet, and tangy flavors.
Serving suggestions:
- Serve as a side dish or as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian