Eggplant Caprese with Grilled Tomato and Basil Vinaigrette

Name: Eggplant Caprese with Grilled Tomato and Basil Vinaigrette
Yield: 4 servings
Ingredients: 1 1 (1-pound) globe eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds; 1 Olive oil (for grilling); 1 1 large plum tomato (about 4 ounces); 1 1/3 cup chopped fresh basil plus sprigs for garnish; 1 1 tablespoon white wine vinegar; 1 1/4 cup olive oil; 1 2 (7- to 8-ounce) balls fresh or buffalo mozzarella cheese, drained, thinly sliced; 1 2 pounds (about 4 large) heirloom tomatoes (preferably assorted colors); 1 thinly sliced

From the kitchen of Carly

Charred eggplant layered with creamy mozzarella and sweet heirloom tomatoes, all dressed in a vibrant grilled tomato and basil vinaigrette. It's caprese reimagined, proof that a vegetable-forward dish can be completely satisfying and elegant.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 (1-pound) globe eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds
1Olive oil (for grilling)
11 large plum tomato (about 4 ounces)
11/3 cup chopped fresh basil plus sprigs for garnish
11 tablespoon white wine vinegar
11/4 cup olive oil
12 (7- to 8-ounce) balls fresh or buffalo mozzarella cheese, drained, thinly sliced
12 pounds (about 4 large) heirloom tomatoes (preferably assorted colors)
1thinly sliced

Instructions

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.