Grilled Eggplant and Bacon Salad with Mozzarella

This recipe features roasted eggplant rounds layered with crispy bacon and fresh mozzarella cheese, served over a bed of mixed salad greens. Drizzled with a balsamic vinegar and olive oil dressing, it's finished with a sprinkle of garlic powder and fresh basil for a delightful combination of flavors.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 4 slices of bacon
• 1 cup fresh mozzarella cheese, torn into pieces
• 2 cups mixed salad greens (arugula, spinach, and radicchio)
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon fresh basil, chopped

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the sliced eggplants with olive oil and sprinkle with garlic powder, salt, and pepper. Set aside.
3. In a skillet, cook the bacon over medium heat until crispy. Remove from the heat and let cool. Once cooled, crumble the bacon into small pieces.
4. Grill the eggplant slices for about 4-5 minutes on each side until they are tender and have grill marks. Remove from the grill and let them cool slightly.
5. In a large salad bowl, combine the mixed salad greens, grilled eggplant, crumbled bacon, and torn mozzarella cheese.
6. In a small bowl, whisk together the balsamic vinegar, olive oil, and chopped basil. Drizzle this dressing over the salad and toss gently to combine.
7. Serve immediately and enjoy your delicious grilled eggplant and bacon salad!

Summary:

• Calories: 1200kcal
• Fat: 104g
• Protein: 33g
• Carbs: 38g
• Potassium: 2000mg
• Magnesium: 150mg