Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Serves: 4
Ingredients
- 1/3 cup WOODHILL COTTAGE PEACH CONSERVE
- 2 tablespoons plain Greek yogurt (CABOT)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- One pound eggplant, trimmed and cut into 1/2-inch thick slices
- 2 tablespoons WOODHILL COTTAGE PEACH CONSERVE
- 2 tablespoons white balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 peaches, pitted and sliced
- One (8-ounce) package fresh mozzarella slices
- Garnish: basil leaves and toasted slivered almonds
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Instructions
In a small bowl, combine the Peach Conserve, yogurt, olive oil, salt and pepper until smooth. Brush over the eggplant slices until evenly and fully coated.
Heat the grill to medium-high and brush with olive oil. Arrange the eggplant in a single, even layer, over the grill or grill pan. Grill the eggplant on the first side until charred. Flip and continue grilling until charred and tender.
Meanwhile, in another small bowl, whisk together 2 tablespoons Peach Conserve, vinegar, olive oil, salt and pepper until smooth.
Arrange the grilled eggplant, peaches and mozzarella slices on a large serving platter. Top with basil and almonds and drizzle with the vinaigrette.
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