Grilled Eggplant and Mozzarella Salad with Basil Pesto and Balsamic Reduction

Introduction

Eggplant is a versatile vegetable that can be used in a variety of dishes, from curries to stews to salads. In this recipe, we’re going to show you how to make a delicious grilled eggplant and mozzarella salad with basil pesto and balsamic reduction.

Ingredients

• 1 large eggplant, sliced into rounds
• 1/2 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces fresh mozzarella, sliced
• 1/4 cup basil pesto
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1/4 cup chopped fresh basil

Instructions

1. Preheat your grill to medium-high heat.
2. In a small bowl, whisk together the olive oil, salt, and black pepper. Brush the eggplant slices with the olive oil mixture.
3. Grill the eggplant slices for 3-4 minutes per side, or until they are tender and have grill marks.
4. Arrange the grilled eggplant slices on a platter. Top each slice with a slice of fresh mozzarella.
5. In a small bowl, whisk together the basil pesto and a tablespoon of water. Drizzle the pesto over the eggplant and mozzarella.
6. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the mixture has thickened and reduced by half.
7. Drizzle the balsamic reduction over the eggplant and mozzarella. Sprinkle with chopped fresh basil.
8. Serve immediately.

Conclusion

This grilled eggplant and mozzarella salad with basil pesto and balsamic reduction is a delicious and healthy dish that’s perfect for summer. The combination of grilled eggplant, fresh mozzarella, and tangy balsamic reduction is sure to be a hit with your family and friends. Give it a try today!