Photo: Markus Spiske
Grilled Eggplant with Fresh Mozzarella, Tomatoes and Basil Vinaigrette
10 ingredients
10 min + 15 min
4
openrecipes
Delicious grilled eggplant, fresh mozzarella and diced tomatoes are drizzled with a bright basil vinaigrette that makes the perfect light meal or side dish for summer.
Estimated Nutrition (whole recipe, rough)
276
Calories
9g
Protein
20g
Fat
17g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 whole Eggplants, Sliced Into 3/4 Inch Rounds
- 1 whole Tomato (I Used An Heirloom Tomato, But Any Old Tomato Will Do)
- ¼ cups Plus 1/2 Teaspoon Extra Virgin Olive Oil
- 8 ounces, fluid Salt As Needed
- ⅓ cups Fresh Mozzarella Ball, Sliced Into 1/4 Inch Rounds
- 2 cloves FOR THE BASIL VINAIGRETTE:
- 2-½ Tablespoons Fresh Basil, Packed
- 5 Tablespoons Garlic, Minced
- 1 pinch Red Wine Vinegar
- 1 pinch Extra Virgin Olive Oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes