Ingredients


Caprese dressing

1 large tomato, seeded and minced5 ounces mozzarella cheese, cut into -inch dice8 fresh basil leaves, minced2 tablespoons olive oil
Salt and freshly ground black pepper

2 tablespoons lemon or lime juice

Grilled eggplants 

2 tablespoons coarse sea salt4 small Japanese eggplants, peeled (optional) and sliced
lengthwise3 garlic cloves, minced3 tablespoons minced fresh Italian parsley3 teaspoons minced fresh oregano1 teaspoon coarsely ground black pepper1 teaspoon hot red chile flakes3 tablespoons olive oil



Method


1. Make the dressing: Combine the tomato, mozzarella, basil, and olive oil in a bowl, and season            with salt and pepper to taste. Cover and refrigerate until needed.

2. Make the grilled eggplants: Sprinkle the salt over the eggplant slices and let stand on a plate for 30      minutes. Rinse off the slices and pat dry with paper towels.

3. Combine the garlic, parsley, oregano, black pepper, and pepper flakes in a small bowl. Brush the        olive oil over both sides of the eggplant slices and sprinkle them with the herb mix.

4. Prepare the grill for direct grilling. Grill the eggplant slices over medium heat until soft, 5 to 8            minutes per side depending on their thickness. Remove the eggplant slices from the grill and                transfer to a serving plate. Allow the slices to cool to room temperature.

5. Meanwhile, add the lemon juice to the dressing and gently mix everything together. Top the                cooled eggplant slices with the dressing,