Eggplant Caprese Salad

Recipe makes 4 servings

Ingredients:

1 medium eggplant, cut into 1 cm (½ inch) thick slices
2 large ripe tomatoes, sliced
7 oz (200g) fresh mozzarella, sliced
Handful of fresh basil leaves
1 Tbsp olive oil
1 Tbsp balsamic vinegar (optional)
Salt and freshly ground black pepper, to taste

Instructions:

Lightly salt the eggplant slices and let them sit for 10-15 minutes to help draw out any bitterness. Pat dry with a paper towel.

Heat 1 tablespoon of olive oil in a grill pan or skillet over medium heat. Grill the eggplant slices on both sides until golden and tender, about 3-4 minutes per side. Set aside to cool slightly.

On a large serving plate, layer the grilled eggplant slices, fresh mozzarella, and tomato slices alternately. Tuck fresh basil leaves between layers.

Drizzle with the remaining olive oil and balsamic vinegar if using. Season with salt and freshly ground black pepper to taste. Serve immediately or chill slightly before serving.

Nutritional breakdown per serving  (4 servings)

255 Calories
12.7g Protein
16.2g Fat
4.5g Fiber
17g Total Carbs
12.5g NET Carbs