This is a meal that highlights summer ingredients in a unique way! Grilled eggplant and ripe, heirloom tomatoes makes this dish one to remember! It’s simple so that the ingredients can really shine :) You can always use cherry tomatoes if you don’t have ripe heirlooms available.
Ingredients:
(serves 4)
2 large eggplants, cut lengthwise into 1-inch pieces
4 medium heirloom tomatoes, diced into ½-inch pieces
1 clove of garlic, minced or grated
¼ cup extra virgin olive oil
2 tbsp chopped basil leaves
8 oz fresh mozzarella, sliced into rounds
Salt and pepper to taste
Directions:
Heat the grill to medium-high heat.
In a small bowl, combine garlic, tomatoes, basil, 1 tbsp olive oil, salt and pepper. Let sit for 10 minutes so flavors meld.
Season eggplants with 3 tbsp olive oil, salt and pepper. Grill for 3-5 minutes per side or until tender.
Top eggplants with mozzarella and continue cooking for 1 more minute (or until cheese is melty)
Plate eggplants and top with the tomato bruschetta mixture
