Eggplant Steaks with Caprese Salsa

By cserumga

Makes 4 servings, 225 calories per serving

Ingredients

• 1/4 cup balsamic vinegar, plus 1 Tbsp
• 1/4 cup extra-virgin olive oil, plus 2 tsp
• 2 tsp minced fresh garlic
• Salt and black pepper to taste
• 1 large eggplant (1-1.5 lbs)
• 2 cups seeded and diced fresh tomatoes
• 1 cup diced fresh mozzarella (4.5 oz)
• 2 Tbsp minced fresh basil

Preparation

Step 1

Preheat grill to medium-high. Brush grill grate with oil.

For the eggplant, whisk together 1/4 cup vinegar, 1/4 cup oil, and garlic; season with salt and pepper. Cut eggplant lengthwise into four 1/2-to-3/4-inch-thick slices. Place eggplant slices in a large glass dish. Pour vinegar mixture over eggplant, turning to coat slices; let eggplant sit 5 minutes.

For the salsa, combine tomatoes, mozzarella, basil, and 1 Tbsp vinegar, and 2 tap oil; season with salt and pepper.

Grill eggplant slices, covered, until tender, 2-3 minutes per side. Remove eggplant from grill; serve with salsa.