Eggplant Caprese with Grilled Tomato and Basil Vinaigrette

Vegetarian
Gluten Free
Health score
19%
Eggplant Caprese with Grilled Tomato and Basil Vinaigrette
45 min.
6
311kcal

Suggestions


Discover the vibrant flavors of summer with our Eggplant Caprese featuring grilled tomatoes and a fresh basil vinaigrette. This delightful dish beautifully marries the savory taste of grilled eggplant with the creamy richness of mozzarella, and the juicy sweetness of heirloom tomatoes, creating a symphony of textures and tastes that will excite your palate. Perfectly vegetarian and gluten-free, it's suitable for everyone at the table, whether you're looking for a light lunch, a side dish to accompany your main course, or even a satisfying solo meal.

The charcoal-kissed eggplant is the star of this recipe, offering a hearty yet tender bite, while the vibrant heirloom tomatoes provide a splash of color and flavor. Our homemade basil vinaigrette adds a zesty touch, perfectly complementing the creamy mozzarella and enhancing the overall freshness of the dish. In just 45 minutes, you can prepare a stunning, gourmet experience that impresses both family and guests alike, making every bite memorable. Plus, with only 311 calories per serving, you can indulge guilt-free!

Whether you’re hosting a summer gathering or simply want to enjoy a nutritious meal at home, this Eggplant Caprese is a delicious celebration of seasonal produce and healthy eating. So fire up the grill, gather your fresh ingredients, and join us in creating this beautiful dish that showcases the best of what nature has to offer.

Ingredients

  • 0.3 cup basil plus sprigs fresh chopped for garnish
  • pound globe eggplant trimmed
  • pounds heirloom tomatoes assorted thinly sliced ( 4 large) (preferably colors)
  • 14 ounce buffalo mozzarella cheese fresh drained thinly sliced
  • 0.3 cup olive oil 
  • ounces plum tomatoes 
  • tablespoon citrus champagne vinegar 

Equipment

  • bowl
  • baking sheet
  • blender
  • grill
  • aluminum foil

Directions

  1. Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet.
  2. Brush both sides with oil and sprinkle with salt and pepper. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes.
  3. Transfer to foil-lined baking sheet. Grill plum tomato until skin is charred and split, turning often, about 5 minutes.
  4. Transfer to sheet with eggplant and cool. Core plum tomato; place in blender.
  5. Add chopped basil, vinegar, and 1/4 cup oil. Blend until smooth. Season with salt and pepper.
  6. Transfer to small bowl. DO AHEAD Eggplant and dressing can be made 2 hours ahead.
  7. Let stand at room temperature.
  8. Overlap eggplant slices, cheese slices, and heirloom tomato slices on individual plates or large platter.
  9. Sprinkle with salt and pepper.
  10. Drizzle salad with dressing and garnish with basil sprigs.

Nutrition Facts

Calories311kcal
Protein18.57%
Fat65.82%
Carbs15.61%

Properties

Glycemic Index
29.33
Glycemic Load
2.4
Inflammation Score
-9
Nutrition Score
16.031739311374%

Flavonoids

Delphinidin
64.78mg
Naringenin
1.16mg
Apigenin
0.01mg
Luteolin
0.01mg
Kaempferol
0.15mg
Myricetin
0.22mg
Quercetin
1.02mg

Nutrients percent of daily need

Calories:311.11kcal
15.56%
Fat:23.4g
36%
Saturated Fat:9.97g
62.3%
Carbohydrates:12.49g
4.16%
Net Carbohydrates:8.16g
2.97%
Sugar:7.73g
8.59%
Cholesterol:50.27mg
16.76%
Sodium:281mg
12.22%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.86g
29.71%
Calcium:1501.53mg
150.15%
Vitamin A:3456.02IU
69.12%
Vitamin C:25.22mg
30.57%
Vitamin K:27.03µg
25.75%
Manganese:0.39mg
19.29%
Potassium:624.91mg
17.85%
Fiber:4.33g
17.32%
Vitamin E:2.45mg
16.35%
Folate:43.05µg
10.76%
Vitamin B6:0.2mg
10.08%
Copper:0.17mg
8.35%
Vitamin B3:1.51mg
7.57%
Magnesium:30.25mg
7.56%
Vitamin B1:0.09mg
6.19%
Phosphorus:59.91mg
5.99%
Iron:1mg
5.56%
Vitamin B5:0.37mg
3.67%
Vitamin B2:0.06mg
3.61%
Zinc:0.42mg
2.81%
Source:Epicurious