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Grilled Eggplant

Cold Grilled Eggplant

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Ingredients
  

  • 2 eggplants
  • 1 red pepper
  • 1 Cheese ball of fresh mozzarella
  • 3 tbs olive oil
  • 1 tbs wine vinegar
  • 1 tsp Balsamic vinegar
  • 2 tbs basil slivered
  • salt

Instructions
 

  • Fire the oven until hot. This dish uses high heat to sear the eggplant.
  • Cut the eggplant into 1/2’ slices (they have to be the same thickness to cook evenly).
  • Salt the eggplant and let drain for 30 minutes. Rinse well, then brush with olive oil (an actual brush works best).
  • Grill the eggplant on a hot grill pan in a hot oven until brown and cooked through.
  • Grill the whole pepper, and put it in a brown bag to sweat. When it is cool, remove the skin, core, and slice.
  • Place eggplant and peppers in layers on your serving dish. Coat with the mixed oil and vinegars and put in the refrigerator for 2-3 hours. Top with mozzarella, a little more olive oil, and the basil.