Thursday, September 2, 2010


I tried eggplant for the first time today. There is an organic farm down the road and the eggplant looked so pretty I thougt it was time to taste it.
This recipe was delicious and I liked the eggplant more than i thought i would
Here ya go:

i cooked it on the skillet since we have no grill and I had zucchini and not squash

Grilled Eggplant and Squash Caprese

(Makes approximately 4 servings)

For the grilled eggplant and squash:

  • 1 small Japanese eggplant
  • 1 yellow squash
  • 2-3 tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

To finish the salad:

  • 2 tomatoes
  • 8 ounces fresh mozzarella cheese
  • 4 tablespoons Balsamic vinegar
Preheat the grill to medium-high. While the grill preheats, slice the eggplant and squash on a diagonal approximately 1/4-1/2 inches thick. In a small bowl, combine the olive oil, a pinch of salt, and some freshly ground black pepper. Brush each slice of eggplant/squash with the oil right before placing oiled side down on the grill. Grill for a few 3-4 minutes and then brush with oil before flipping and grilling for another 2-3 minutes on the other side. Transfer to a plate and set aside to cool slightly.

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