Eggplant-slice Caprese Salad
Goat cheese has a wonderful flavour when it has been cooked. You can enjoy this recipe all year round: Pan-fry the eggplant and finish it in the oven at 350ûF until it’s soft.
Best Health Magazine, September 2014
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 cup cherry tomatoes halved
- 2 tbsp red onion finely diced
- 12 kalamata olives halved
- 2 tbsp capers optional
- 1 tsp balsamic vinegar
- pinch red chili flakes
- 2 tbsp extra virgin olive oil divided
- 4 eggplant round slices 1 in. thick
- ½ cup soft goat cheese crumbled
- 8 basil leaves torn
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat barbecue to medium-high.
- Meanwhile, in a bowl, toss together cherry tomatoes, red onion, olives, capers (if using), balsamic vinegar, chili flakes and one tablespoon (15 mL) olive oil; add salt and pepper to taste. Set aside.
- Using the remaining olive oil, brush eggplant slices all over. Grill on one side for eight minutes, flip, and cook for three minutes more.
- With eggplant slices still on the grill, spoon equal amounts of goat cheese on top of each piece. Close barbecue lid and cook an additional three minutes, until eggplant is soft and goat cheese is melted; place a slice on each of four plates. Top with tomato salad and garnish with basil.
Recipe Notes
Per serving: 221 calories, 7 g protein, 18 g fat (6 g saturated fat), 8 g carbohydrates, 3 g fibre, 3 g sugars, 16 mg cholesterol, 357 mg sodium
