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Grilling: Eggplant Caprese

When I was making this grilled spiced-rubbed duck breast recently, I could not let good heat go to waste after a short cook. Making use of the burning coals, I decided to assemble this simple eggplant caprese salad.

While the duck was fine, I couldn't get enough of this towering salad. The eggplant added an extra creaminess and the grilled flavors played off of the freshness of the mozzarella, tomato, and basil. A drizzle of balsamic vinegar and extra-virgin olive oil was the icing on the cake (eggplant cake?), giving a contrasting sharp tang and bite.

Eating for one, I originally assembled a lone stack but with enough ingredients left for more, I found myself quickly making a second, devouring it even faster.

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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