Eggplant

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.