dinner

Eggplant Caprese

Recipe by: Shey Nascimento Hutzler

VG

Time: 10 minutes

SERVINGS: 2

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Shey's Late Summer Spread

Our friend, content creator and recipe developer, Shey has shared 4 recipes using late summer produce, creating the perfect seasonal spread using Brightland Extra Virgin Olive Oil, Vinegar and Honey.

Be sure to check out her other dishes: Halloumi Salad, Smashed Potatoes, and Mushroom & Steak Kebobs.

Ingredients

1 eggplant
2-3 ripe tomatoes
8 oz buffalo mozzarella
Fresh basil leaves
Salt
Brightland Alive Extra Virgin Olive Oil
Brightland Rapture Balsamic Vinegar

Instructions

Prepare the Eggplant: Slice the eggplant into 1/2-inch rounds. Grill the slices over medium-high heat until tender and grill marks appear, about 3-4 minutes per side.
Slice Tomatoes: Slice the tomatoes into rounds similar in thickness to the eggplant.
Assemble the Dish: On a serving platter, layer the grilled eggplant, tomato slices, and buffalo mozzarella.
Add Fresh Basil: Tuck fresh basil leaves between the layers.
Season: Drizzle with Brightland Alive Extra Virgin Olive Oil and Rapture Balsamic Vinegar. Sprinkle with salt to taste.