INGREDIENTS
2 large eggplants
2 tbsp.
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 c. cherry tomatoes, quartered
1 c. mini mozzarella balls, quartered
1/4 c. packed basil, torn into pieces
Balsamic glaze, for drizzling
Crushed red pepper flakes (optional)
DIRECTIONS
Preheat grill over medium-high heat. Slice eggplants lengthwise ½" thick into long “steaks.” Brush with oil and season with salt and pepper on both sides.
Place eggplants on grill and cook until tender, but not falling apart, about 2 to 3 minutes per side. Place on a serving platter.
Top eggplants with tomatoes, mozzarella balls, and basil. Drizzle with balsamic glaze and top with a pinch of red pepper flakes, if desired.
Recipe from delish.com