A great vegetarian option and a unique take on Caprese!
3 vine ripe tomatoes (¼ inch thick slices)
1to 2 large eggplant (about 2lbs)
1 bunch fresh basil (about 10 to 15 leaves)
1 pound fresh mozzarella (¼ inch thick slices)
½ cup of corn oil
2 Tbsp. of olive oil
1 Tbsp. of lemon juice
½ tsp finely chopped garlic
3 Tbsp. of good balsamic vinegar
½ Salt and black pepper
1-In a small bowl, whisk together olive oil, lemon juice, chopped garlic, balsamic vinegar, salt and pepper, set aside.
Slice eggplants into rounds ½ inch thick. In sauté pan, fry the eggplants until they turn brown. Please don’t put all the corn oil once, start with 3 tablespoons and a little by little until they are brown and soft on both side.
Remove the eggplant slices from the oil and drain them on paper towels. Repeat the process if you have eggplant slices left.
Slice eggplants into rounds ½ inch thick. Grill them in medium heat 8 to 10 mn in both side until there brown and soft.
Slice eggplants into rounds ½ inch thick .Pour over 1 Tbsp. of olive oil. Bake in oven for 15 to 20 minutes at 400 degrees until they are soft and brown.
2-In a platter layer alternating slices of tomatoes, fried eggplant, and mozzarella adding a basil between each.Drizzle the salad with balsamic dressing. Let stand for 10 to 15 minutes and serve.
You can chop the basil in finely julienne
Instead of eggplant, you can use avocado and add ¼ tsp of cumin into your dressing