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Grilled Eggplant with a Tomato Caprese

Ali Randall
  • 60 minutes
  • Serves 2 to 4

INGREDIENTS

1

eggplant, sliced into 1/4-inch rounds

Kosher salt

2 tsp

hot red pepper flakes

3 tsp

minced fresh garlic

3 tsp

dried oregano

3 tsp

dried parsley

3 tbsp

olive oil

1

ball of fresh mozzarella cheese, (about 5 ounces ) chopped into 1/4- inch pieces

2

medium tomatoes, chopped

1/4 cup

loose fresh basil, chopped

2 tbsp

lemon juice

2 tbsp

olive oil