INGREDIENTS
1 lb
globe eggplant
3 tbsp
olive oil
1 serving
sea salt
2 larges
heirloom tomatoes
2 smalls
heirloom tomatoes
1 serving
sea salt
6 oz
fresh mozzarella
1 serving
black pepper
10
fresh basil leaves
1 cup
balsamic vinegar
3 cups
fresh basil leaves
1
garlic clove
1/3 cup
walnut halves
1/4 tsp
sea salt
1/8 tsp
black pepper
1/2 cup
olive oil
1/2 cup
parmesan cheese