Grilled Eggplant Caprese
Ingredients
- 1 pound globe eggplant (about 2 small or 1 medium)
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper, plus more for serving
- 1 pound medium heirloom or beefsteak tomatoes (2 to 3)
- 1 (8-ounce) ball fresh mozzarella cheese
- Handful fresh basil leaves
- 2 tablespoons aged balsamic vinegar or balsamic glaze
- Flaky salt, for serving
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