Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
20 mins
Total Time:
55 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Place eggplant in a large bowl. Add 4 tablespoons olive oil, lemon juice, and 1/4 teaspoon salt. Stir to combine and let marinade for 20 minutes.
Preheat an outdoor grill to medium-high heat and lightly oil the grate.
Thread shallot and tomatoes onto skewers and brush 1 tablespoon of olive oil over them. Grill for 4 minutes. Flip and grill 4 minutes more.
Transfer grilled tomatoes and shallot to a blender. Add vinegar, garlic, crushed chili flakes, 1/2 teaspoon salt, and remaining 2 tablespoons olive oil. Pulse until blended but still chunky. Set aside.
Grill eggplant slices for 5 minutes. Flip, and sprinkle the remaining 1/4 teaspoon of salt over them. Top each with a slice of mozzarella and grill until cheese begins to melt, about 2 minutes.
Spoon tomato mixture on a serving platter. Top with eggplant. Sprinkle grated Parmesan cheese over the top and garnish with fresh basil.
Cook's Note:
If using wooden skewers you will need to soak them in water for 30 minutes prior to using. I like to leave the skin on but feel free to peel the eggplant prior to marinating if desired.
Nutrition Facts (per serving)
| 310 | Calories |
| 22g | Fat |
| 14g | Carbs |
| 17g | Protein |
