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Grilled Eggplant Caprese
Prep: 15 minutes plus cooling
Grill: 6 minutes • Serves: 8
1/2 cup Our Family® Extra Virgin Olive Oil
3/4 teaspoon Our Family® Coarse Kosher Sea Salt
1 teaspoon ground Finest Reserve™ by Our Family® Black Peppercorn Grinder
1 package (8 ounces) fresh mozzarella cheese pearls
1 large heirloom tomato, chopped
1/2 cup packed chopped fresh basil
2-1/2 tablespoons balsamic glaze
1.Prepare outdoor grill for direct grilling over medium-low heat; brush both sides of eggplant with 2 tablespoons oil. Place eggplant on hot grill rack; cover and cook 6 minutes or until tender, turning once. Transfer eggplant to cutting board; cool completely and chop. Makes about 3 cups eggplant.
2.In a large serving bowl, whisk salt, pepper and remaining 6 tablespoons olive oil; gently fold in cheese, tomatoes, basil and eggplant. Makes about 6 cups caprese.
3.Serve caprese drizzled with glaze.
Approximate nutritional values per serving (3/4 cup caprese):
226 Calories, 19g Fat, 5g Saturated Fat, 20mg Cholesterol, 270mg Sodium,
9g Carbohydrates, 3g Fiber, 6g Sugars, 0g Added Sugars, 6g Protein