Grilled Eggplant Slices with Caprese Salsa

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Grilled Eggplant Slices with Caprese Salsa
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Makes: 6 servings adjust
This recipe can be made up in advance, served as an appetizer or a main dish.

Directions

Ingredients

  • 2 Eggplants, 1 pound each, UnPeeled, Cut Crosswise into 1/2 Inch Slices
  • 2 tablespoons Coarse Salt

Step 1

Disgorge the Eggplant slices, by placing them singularly on a paper towel, salting both sides, and let them set for 30 minutes, turning half way through. This process helps this vegetable to release toxins, and aids in digestion for many Earthlings. A brownish fluid may appear on the paper towel, indicating you are having a successful Disgorging moment. Rinse the slices and pat dry with a paper towel. Arrange the slices on a cookie sheet to prepare them for grilling.

Ingredients

  • 3 tablespoons Fresh Parsley, Chopped
  • 3 cloves Garlic, minced
  • 1 teaspoon Hot Red Pepper Flakes, Optional
  • 1 teaspoon Black Pepper
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 teaspoons Dried Oregano, Substitue Fresh Oregano, Finely Chopped

Step 2

Recollecting to season both sides of the eggplant slices, begin by using half of each ingredient, first brushing on the olive oil, then sprinkling the garlic, Pepper Flakes, (if using), Pepper, Oregano, and parsley. Turn the Slices over and season the other side of the eggplant.
 

Step 3

....while the eggplant slices are marinating, prepare your grill.
 

Step 4

When ready to grill, arrange the eggplant slices on the hot grate and grill until nicely browned on both sides. 5 to 8 minutes per side. Rotate the slices 90 degrees after 3 minutes to create an attractive cross-hatch of grill marks. If the Slices start to burn before the slices are tender, lower the heat, or move the slices to a cooler section of the grill. Transfer the eggplant slices to a platter and let cool to room temperature. The grilled eggplants can be kept in the refrigerator, covered for 24 hours.

Ingredients

  • 1 large Tomato, ripe, Seeded and cut into 1/4" Dice
  • 5 ounces Mozzarella Cheese, cut 1/4 inch Dice
  • 8 Fresh Basil Leaves, Snipped to small slivers, recollect to harvest herbs in the morning hours when plants are not wilted from the heat of the day
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Fresh Lemon Juice

Step 5

Creating the Caprese Slasa: Combine the tomato, cheese, basil, olive oil, lemon juice, in a plastic, or non-reactive mixing bowl. Do not stir, or mix the ingredients until ready to serve the dish. The "Salsa" can be prepped to this stage several hours ahead and kept covered in the refrigerator.

Ingredients

  • Salt & Pepper, coarse salt
  • Balsamic Vinegar
  • wedge Lemon, for Garnish

Step 6

When ready to serve, Singularly place the grilled eggplant slices on a serving platter. Add then, to the salsa the salt and pepper, and gently toss. Spoon the caprese salsa over the eggplants, and drizzle with a quality Balsamic Vinegar. Garnish with lemon wedges and fresh basil leaves.
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