INGREDIENTS:
- 1 eggplant, sliced into 1/4-inch rounds
- Kosher salt
- 2 teaspoons hot red pepper flakes
- 3 teaspoons minced fresh garlic
- 3 teaspoons dried oregano
- 3 teaspoons dried parsley
- 3 tablespoons olive oil
- 1 ball of fresh mozzarella cheese, (about 5 ounces ) chopped into 1/4- inch pieces
- 2 medium tomatoes, chopped
- 1/4 cup loose fresh basil, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
INSTRUCTIONS:
- Sprinkle both sides of the eggplant slices with kosher salt and set aside for half an hour. The salt draws out the water in the eggplant.
- Meanwhile, chop the tomatoes, mozzarella cheese and basil. Add to a serving bowl and add 2 tablespoons lemon juice and 2 tablespoons olive oil. Season with salt and fresh ground pepper.
- Rinse the eggplant slices and pat dry with a paper towel. Arrange the slices on a plate and drizzle each side with olive oil and season with red pepper flakes, garlic, oregano and parsley.
- Heat the grill to medium heat and cook the eggplant slices for 4-5 minutes, creating a crosshatch of grill marks on each a side. Remove to a platter and spoon the tomato caprese over the eggplant.
Source: Home & Plate
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