Eggplant Slices with Caprese “Salsa”

Name: Eggplant Slices with Caprese “Salsa”
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 6
Cuisine: United States
Ingredients: coarse salt and black pepper; 2 cylindrical slender eggplants (about 1 pound each), cut crosswise into ½-inch slices; 2 tablespoons extra-virgin olive oil; 2 tablespoons lemon juice, plus lemon wedges for serving (optional); 8 fresh basil leaves, slivered, plus a few whole sprigs for garnish; ½ to 1 teaspoon black pepper; 3 cloves garlic, minced; 3 tablespoons chopped fresh flat-leaf parsley; ½ to 1 teaspoon hot red pepper flakes (optional); About 2 tablespoons coarse salt; 1 piece fresh mozzarella cheese (about 5 ounces), drained, if necessary, and cut into ¼-inch dice; 1 large, ripe tomato, seeded and cut into ¼-inch dice; 3 tablespoons extra-virgin olive oil; 2 teaspoons dried oregano

Preparation info

Serves
6

Difficulty
Medium
Ready in
40 min

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Ingredients

For the Eggplant

2 cylindrical slender eggplants (about 1 pound each), cut crosswise into ½-inch slices
About 2

Americas
United States
Side dish
Vegetarian
Gluten-free

Method

Sprinkle the eggplant slices with the salt and let disgorge as shown in Preparing the Eggplants, Steps 1 and 2. Let the eggplants stand for 30 minutes.
Set up the grill for direct grilling ( for charcoal or for gas) and preheat to high.