Grilled Eggplant Caprese Salad

Eggplants are a loaded with water. In order to concentrate their flavor, place eggplant slices on a paper towel and lightly salt them. This will force the eggplant to secret water while absorbing the salt, known as degorging. Since there is less moisture in the eggplant, they won’t end up soggy on the grill! Be sure to do this trick roughly one hour prior to using the eggplant.

Grilled Eggplant Caprese Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Recipe and tips from Chef Justin Kouri. Eggplants are a loaded with water. In order to concentrate their flavor, place eggplant slices on a paper towel and lightly salt them. This will force the eggplant to secret water while absorbing the salt, known as degorging. Since there is less moisture in the eggplant, they won’t end up soggy on the grill! Be sure to do this trick roughly one hour prior to using the eggplant.
Servings
4
Servings
4
Grilled Eggplant Caprese Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Recipe and tips from Chef Justin Kouri. Eggplants are a loaded with water. In order to concentrate their flavor, place eggplant slices on a paper towel and lightly salt them. This will force the eggplant to secret water while absorbing the salt, known as degorging. Since there is less moisture in the eggplant, they won’t end up soggy on the grill! Be sure to do this trick roughly one hour prior to using the eggplant.
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Preheat grill to high. If using a grill pan, place over high heat. Dry the eggplant by patting with a paper towel. Drizzle with 1 teaspoon of olive oil and place on the grill. Cook until dark grill marks appear, about 5 minutes per side. Remove from heat and set aside. While the eggplant cools, whisk together ¼ cup of olive oil, vinegar, salt and pepper in a medium size bowl. Construct the salad by shingling components: eggplant, tomato, mozzarella, eggplant, tomato, mozzarella, eggplant. Spoon vinaigrette over and around the salad. Garnish with basil. Serve with crusty bread. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Black Bean and Tomato Quinoa

Black Bean and Tomato Quinoa
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Black Bean and Tomato Quinoa
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Whisk together lime zest and juice, olive oil, honey, salt, and pepper in a large mixing bowl. Set aside.
  3. Bring a medium pot of water to a boil. Season with 1 tablespoon of salt.
  4. Add quinoa to the boiling water. Cook uncovered, until tender, about 15-20 minutes.
  5. Strain the quinoa in a fine mesh strainer.
  6. Add quinoa to dressing and toss until dressing is absorbed.
  7. Stir in black beans, tomatoes and scallions. Season with salt and pepper to taste. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe