CaliforniaCook
Banned
Eggplant Caprese Bites
1 large Eggplant -- thinly sliced lengthwise
3 tablespoons Olive oil
2 tablespoons balsamic vinegar
2 cloves garlic -- minced
1 pinch oregano -- optional
salt and pepper
tomatoes -- sliced
bocconcini balls
fresh basil leaves
pine nuts
pesto sauce -- optional
Heat grill. Whisk together olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture. Place eggplant on the hot grill. Grill until tender, turning once.
Layer with fresh basil, a tomato slice, and a small bite-size ball of fresh Bocconcini. Drizzle with olive oil, and garnish with pine nuts. Serve warm, or at room temperature.
Adapted from Proud Italian Cook
"http://prouditaliancook.blogspot.com/2009/01/veggie-wraps-caprese-style.html"
1 large Eggplant -- thinly sliced lengthwise
3 tablespoons Olive oil
2 tablespoons balsamic vinegar
2 cloves garlic -- minced
1 pinch oregano -- optional
salt and pepper
tomatoes -- sliced
bocconcini balls
fresh basil leaves
pine nuts
pesto sauce -- optional
Heat grill. Whisk together olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture. Place eggplant on the hot grill. Grill until tender, turning once.
Layer with fresh basil, a tomato slice, and a small bite-size ball of fresh Bocconcini. Drizzle with olive oil, and garnish with pine nuts. Serve warm, or at room temperature.
Adapted from Proud Italian Cook
"http://prouditaliancook.blogspot.com/2009/01/veggie-wraps-caprese-style.html"