Garlicky Grilled Eggplant & Tomato Canapé 

Well summer is ready to make an appearance and I want to share one of my favorite summertime recipes. 

  • 1 large eggplant 
  • 1/2 cup extra virgin olive oil 
  • 2 TBS fresh garlic minced
  • 1/2 cup fresh basil chopped 
  • 2 large tomatoes cored and diced
  • 2 TBS balsamic vinegar 
  • Salt & pepper to taste

Preheat grill

Peel and cut the eggplant in 1/2″ thick  round slices. Place in bowl or plastic bag with 2 to 3 TBS of olive oil, salt and pepper. Mix well to evenly coat the eggplant.  Grill the eggplant for about 3 minutes per side. Look for browning and  for the eggplant to soften. Remove from grill and allow to cool.

Chop the eggplant in bite size pieces and place in a large bowl along with the tomatoes, garlic, basil, balsamic vinegar, and remaining olive oil. Toss well and season with salt & pepper. For best results, allow to chill and meld overnight in the fridge. 

Serve on top of your favorite crusty bread and a little fresh mozzarella! 

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