Grilled Eggplant Peach Caprese Salad
Ingredients
- 2 tablespoons plain yogurt (whole-milk recommended)
- 2 tablespoons miso (white, yellow, or red)
- 2 tablespoons olive oil, plus more for brushing the grill grates
- Flaky sea salt and coarsely ground black pepper, to taste
- 1 to 1 1/2 pounds eggplant (any variety), trimmed and cut into 1/2-inch thick rounds or slices
- Juice from 1 lime
- 1 pound firm-ripe peaches (about 2 or 3), pitted and sliced
- 8 ounces burrata or good quality, fresh mozzarella
- A big handful of basil (small leaves left whole, or large leaves roughly torn)
- A small handful of toasted slivered almonds (optional)
- Good extra-virgin olive oil, for finishing
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