I almost feel like it’s cheating to do another “caprese” recipe, because let’s face it: ANYTHING you stuff with tomatoes, basil, and fresh mozzarella is going to be delicious. But when I made these charred eggplants the other night for dinner, they were so ridiculously easy (in addition to being delish) that I knew I couldn’t keep it to myself. Bonus points that they satisfy eggplant parmesan cravings in a mostly carb-free way. Keep scrolling, and let me know in the comments if you give these aubergines a try. *photos by kristen kilpatrick …see the slideshow here
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