abracanabra | Recipe: Eggplant Caprese with Grilled Tomato and Basil Vinaigrette (Reply)

Although grilling eggplant made me very nervous because I wasn't sure whether it should be over high heat or low or for how long (and now I've forgotten, so it'll be the same adventure next time), this turned out really well and tasty. Grilling eggplant kept it from getting that slimy texture that often occurs. I made this at xcorvis's barbecue, and the reception was favorable. Original recipe http://www.epicurious.com/recipes/food/views/EGGPLANT-CAPRESE-WITH-GRILLED-TOMATO-AND-BASIL-VINAIGRETTE-238764".

Eggplant Caprese with Grilled Tomato and Basil Vinaigrette

Ingredients
1 Japanese eggplant
1/4 c. red pepper-infused olive oil (original recipe called for regular, but this added a very nice kick)
1/3 c. chopped fresh basil
1 Tbsp white wine vinegar
3 small tomatoes and 1 large

Instructions
Slice Japanese eggplant diagonally to get slices as long as possible (this is where regular eggplants are easier). In a covered container, toss slices with red pepper olive oil and salt and pepper sprinkled to taste. Let marinate for an hour or so (optional) or until grill is ready.

Slice large tomato into thick slices and keep separate.

Blend together tomatoes, basil, vinegar and oil, until almost smooth.

Grill eggplant and thick tomato slices. Arrange on platter and spread dressing over them.

The recipe calls for mozzarella cheese slices, but I didn't have any and it was quite good without them.