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Front Door -> 3 Paws Saloon Attic -> Vegetables -> Grilled Eggplant with " Caprese Salsa"
Post Info TOPIC: Grilled Eggplant with " Caprese Salsa"
valkricry


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Grilled Eggplant with " Caprese Salsa"
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 eggplants sliced into 1/2 in rounds    1/2 teas plack pepper
3 tbs extra virgin olive oil                    3 cloves garlic (minced)
2 teas dried orenano                          3 tsb chopped fresh parsley
2 tbs course salt                                 hot red pepper flakes (optional)
CAPRESE SALSA:
1 lg fresh tomato (diced 1/4 ")            5 oz mozzarella cheese (diced 1/4")
2 tbs extra virgin olive oil                    Course salt and pepper
2 tbs lemon juice                                8 fresh basil leaves (slivered)
lemon wedges for serving (optional)    basil sprigs for garnish
Salt eggplant slices,  let set 20-30 minutes,  rinse off in cold water, blot dry
Place on baking sheet, drizzle 1/2 of olive oil over rounds, rub in with fingers
Sprinkle 1/2 the pepper, hot pepper, garlic,oregano,and parsley over slices
Turn over, rub remaining olive oil, and sprinkle other half of mixture over this side
Grill on a hot grate 5-8 minutes per side.   
(Rotate 90 degrees to make a attrictive cross-hatch of grill marks)
Put slices on platter (or plates) to cool.
Mix "salsa"
Combine tomatoe, mozzarella, basil, oil and lemon juice but do not mix
(Can be done 2 hr before serving and kept in refridgerator)
When ready to serve, add salt and pepper to taste and toss with a spoon
Spoon mixture over eggplant slices and garnisk with a lemon wedge (optional)
and basil sprigs




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