MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Grilled Eggplant and Tomato Salad
| Grilled Eggplant and Tomato Salad | Print |
Recipe By: Alice Morrow
Grilled Eggplant and Tomato Salad
Ingredients
- 2 globe shaped eggplants, cut crosswise into ½” slices
- 2 beefsteak tomatoes, cut crosswise into ½” slices
- Extra-virgin olive oil
- Kosher salt, black pepper
- 1 lb. fresh mozzarella cheese, cut into ⅓” slices
- 10 fresh basil leaves
Instructions
- Prepare grill for direct cooking over medium heat (350-450).
- Brush eggplant and tomato slices with oil and season with salt and pepper.
- Grill over direct heat, with lid closed as much as possible, until tender and nicely marked, turning once.
- Eggplant takes about 8 minutes; tomatoes about 2-4 minutes.
- Remove from grill when done.
- Divide eggplants, tomatoes, cheese and basil among 4 plates.
- Drizzle with more olive oil or your favorite dressing.
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