2 Medium Eggplant
3 Red Bell Peppers
2 balls of Fresh Mozzarella Cheese
1/2 cup of Balsamic Vinegar
4 TBS Extra Virgin Olive Oil
Salt and Pepper to Taste
Cut off the tops of the peppers and remove seeds. Either place them on a gas burner until skin begins to char or place them cut side down on on a sheet pan and place in a 450 degree oven and roasted until the skin begins to char and blister. Remove the peppers and place in a ziplock bag for 30 minutes. Remove peppers from the bag and slice into strips and set aside.
Place balsamic vinegar in a small sauce pan, on low/medium heat and let it reduce to about half. it should have a texture similar to syrup.
Heat grill or grill pan until hot. When you sprinkle water on it, the water should sizzles and evaporate immediately. Peel the eggplant and slice across in 1/2” slices. Grill eggplant for approximately 2-3 minutes per side. Remove eggplant and set aside.
Slice Mozzarella cheese to desired thickness. Layer eggplant, mozzarella cheese, and roasted red peppers on a platter. Drizzle with extra virgin olive oil, and balsamic reduction. Add salt and pepper to taste
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