Description
Smoky grilled eggplant and hearty black rice create a satisfying salad, perfectly paired with fresh Caprese toasts for a complete summer meal.
Ingredients
Units
Scale
- 1 large eggplant
- 2 teaspoons (10ml) salt (plus more to taste)
- 1/4 cup (59ml) extra virgin olive oil (divided)
- black pepper
- 1 14.5 ounce (411g) can artichoke hearts (well-drained and coarsely chopped)
- 1 pouch 5-Minute Black Rice (cooked according to package directions)
- 1/4 cup (59ml) sun-dried tomatoes packed in olive oil (coarsely chopped)
- 2 tablespoons (30ml) white balsamic vinegar
- 4 large slices sourdough bread
- 2 tablespoons (30ml) garlic olive oil or unflavored extra virgin olive oil
- 1 large tomato (thinly sliced)
- 4 ounces (113g) fresh mozzarella (thinly sliced)
- 2 tablespoons (30ml) extra virgin olive oil
- 2 tablespoons (30ml) pesto sauce
- 2 teaspoons (10ml) balsamic glacé
Instructions
- Slice the eggplant into 1/4 inch (6 mm) thick slices. Sprinkle both sides of the eggplant with salt and place on a cooling rack over a sink. Allow to sit for 30 minutes. Rinse the salt off and pat the eggplant slices dry with paper towels.
- Preheat the center burners of a grill over medium-high heat. Brush the eggplant slices with two tablespoons of the olive oil and sprinkle with salt. Place on the grill over direct heat until tender, about five minutes on each side. While the eggplant is cooking on the first side, brush the sourdough slices with garlic olive oil or unflavored extra virgin olive oil. When you turn the eggplant, place the sourdough over indirect heat and grill, turning once, until lightly browned on both sides.
- Cook the black rice according to package directions.
- Cut the eggplant into 1-inch (2.5 cm) cubes and toss with the black rice, artichoke hearts, sun-dried tomatoes, white balsamic vinegar, and remaining olive oil. Add salt and pepper to taste.
- Combine the 2 tablespoons of pesto with the remaining olive oil in a small bowl. Divide the tomatoes and mozzarella among the slices of grilled bread, staggering slightly. Lightly salt and pepper then drizzle with the olive oil/pesto mixture and the balsamic glacé. Serve immediately.
Notes
- Salting and rinsing the eggplant before grilling helps remove excess moisture and bitterness.
- Ensure your grill is preheated to medium-high for the eggplant and use indirect heat for the sourdough bread to prevent burning.
- Serve the Caprese stacks immediately after drizzling with the oil/pesto mixture and balsamic glacé to enjoy the bread while it is still lightly browned.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 Caprese stack and 1/4 of the salad
- Calories: 550
- Sugar: 8
- Sodium: 700
- Fat: 30
- Saturated Fat: 8
- Unsaturated Fat: 20
- Carbohydrates: 55
- Fiber: 10
- Protein: 15
- Cholesterol: 30