Best Eggplant Caprese With Grilled Tomato And Basil Vinaigrette Recipes

Eggplant Caprese With Tomato and Basil image

Provided by Vino Girl

Categories Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium eggplant
2 ripe beefsteak tomatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
12 fresh basil leaves
8 slices unsalted fresh mozzarella cheese (about 4 ounces total)

Steps:

Preheat oven to 425°F
Slice the eggplant and tomatoes crosswise into 1/2 inch pieces.
Place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray.
Set the tomatoes aside.
In a small bowl combine the olive oil, vinegar, salt, and pepper.
Brush the mixture over the eggplant and tomato slices, then set the remainder aside.
Bake the eggplant slices for about 10 minutes.
Turn them over, brush with more of the olive-oil mixture, then bake for another 10 minutes; set aside.
Place the tomatoes on the same baking sheet and cook for 2 to 3 minutes, or until they're soft.
Place a slice of cooked eggplant on a work surface. Top with a tomato slice, a basil leaf, a slice of mozzarella, a tomato slice, another slice of cheese, then a basil leaf. Finish the stack with a slice of eggplant.
Repeat to make three more stacks.
When ready to serve return the stacks to the oven for about 5 minutes to reheat and melt the cheese.
Top each with a drizzle of the remaining olive-oil mixture and a fresh basil leaf.

Nutrition Facts : Calories 274.4, Fat 19.8, SaturatedFat 8.5, Cholesterol 44.8, Sodium 652, Carbohydrate 11.6, Fiber 5.5, Sugar 5.4, Protein 14.5

Eggplant Caprese with Grilled Tomato and Basil Vinaigrette image

Provided by Tori Ritchie

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.