Grilled Eggplant Caprese Stackers

Kelsey McCullough | 7/26/2019

• prep time: 30 minutes
• cook time: 15 minutes
• total time: About 45 minutes

Servings: 4

Ingredients:

• 1 medium eggplant
• 1 bell pepper
• 1 red onion
• 1 lb mozzarella ball
• 1 large tomato (or 2 small)
• 1 handful of fresh basil
• Salt, pepper, garlic powder, and oregano to taste
• 1/4 cup olive oil
• 1 cup balsalmic vinegar
• 1 tbsp honey (optional)

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Instructions:

1. If you are using a charcoal grill like me- you'll first want to get it going to make some nice hot coals! We are aiming for a medium heat. You can also do this on any other kind of grill.
2. Meanwhile prep the eggplant by slicing it into 1/3 inch thick disks. Lightly sprinkle with a pinch of salt, and lay out on paper towels to get rid of some of the moisture. Let sit for 20-30 mins. Meanwhile cut the bell pepper and onion into 1/4 thick rings.
3. This is a good time to prep the balsalmic glaze. Simply put balsalmic in a pot, cook over low heat, and stir occasionally. This takes about 30 minutes to thicken. If you like the glaze sweeter- add the tbsp of honey at any time.
4. Once grill is hot, lightly oil the eggplant, pepper, onion and season with pepper, garlic and oregano. It is now ready for the grill! You are looking for grill marks- about 3-8 minutes per side, it all depends on the heat of your grill.
5. Slice tomato, and mozzarella cheese into 1/4 inch slices.
6. Take veggies off the grill and make stacks alternating between eggplant, cheese, tomato, pepper, onion, and basil.
7. Lastly drizzle the balsamic glaze and enjoy!