Roasted Eggplant Caprese Salad

Roasted Eggplant Caprese Salad

  • Prepare: 30M
  • Cook: 20M
  • Total: 50M
Roasted Eggplant Caprese Salad

Roasted Eggplant Caprese Salad

Diets

  • Vegetarian
  • Gluten free

Ingredients

  • Produce

    • 20 Basil, leaves
    • 1 cup Basil, packed leaves
    • 1 Eggplant
    • 1 Garlic clove, small
    • 3 Tomatoes, large or steak
  • Condiments

    • 1 Basil vinaigrette
    • 1/2 tbsp Lime juice
  • Baking & Spices

    • 1 Pinch Red pepper
    • 1 Salt
    • 1 Salt and pepper
  • Oils & Vinegars

    • 1 Olive oil, Extra Virgin
    • 1/4 cup Olive oil, Extra Virgin
  • Dairy

    • 16 oz Mozzarella cheese, fresh
  • Time
  • Prepare: 30M
  • Cook: 20M
  • Total: 50M

Found on

Description

A Food Blog for Mediterranean Recipes

A little embellishment on the classic Caprese salad, this roasted eggplant Caprese is a filling and delicious appetizer with a special basil vinaigrette. Exceptional!

Ingredients

  • 1 eggplant, sliced into ½-inch rounds
  • Salt
  • 3 large or steak tomatoes, sliced into ½-inch rounds
  • Extra virgin olive oil
  • 20 basil leaves, more for the dressing
  • 16 Oz. fresh mozzarella cheese, sliced
  • Basil Vinaigrette (optional)
  • 1 small garlic clove, chopped
  • 1 cup packed basil leaves
  • ¼ cup extra virgin olive oil
  • ½ tbsp lime juice
  • Pinch crushed red pepper
  • Salt and pepper

Directions

  • Preheat the oven to 425 degrees F.
  • Spread the eggplant slices on a large tray and sprinkle generously with salt. Leave for 30 minutes; the eggplant will sweat out its bitterness. When ready, pat the eggplant dry.
  • Place the eggplant slices and the tomato slices on a large baking sheet. Drizzle with olive oil. Roast in the 425 F degree heated-oven for 10-15 minutes. Remove from the oven, but leave the oven on for step # 5.
  • When the eggplant and tomatoes are cool enough to handle, bring a small baking dish (about 6x 9) and begin to assemble the Caprese salad. Arrange the eggplant, tomato, cheese and basil in the baking dish forming a tight row. Repeat the pattern (as you see in the tutorial picture below) until you fill the baking dish side-to-side.
  • If you like, place the baking dish in the oven to heat for 7-10 minutes (just until the cheese melts slightly).
  • While the Caprese salad warms up, make the basil vinaigrette. In a small food processor, blend the chopped garlic with the basil leaves, olive oil, lime juice and spices.
  • When ready, remove the roasted eggplant Caprese salad from the oven and spoon some of the basil vinaigrette on top. Place the extra basil vinaigrette in a bowl to serve next to the salad. Slice a loaf of crusty bread to serve along. Enjoy!
  • Serves: 6
  • Prepare: 30 mins
  • Cook Time: 20 mins
  • TotalTime:
themediterraneandish.com

themediterraneandish.com

3221 161
Title:

Roasted Eggplant Caprese Salad Recipe | The Mediterranean Dish

Descrition:

This roasted eggplant caprese salad recipe is a great spin on the Italian classic! A satisfying appetizer or even side dish! See the step-by-step tutorial! 

Roasted Eggplant Caprese Salad

  • Produce

    • 20 Basil, leaves
    • 1 cup Basil, packed leaves
    • 1 Eggplant
    • 1 Garlic clove, small
    • 3 Tomatoes, large or steak
  • Condiments

    • 1 Basil vinaigrette
    • 1/2 tbsp Lime juice
  • Baking & Spices

    • 1 Pinch Red pepper
    • 1 Salt
    • 1 Salt and pepper
  • Oils & Vinegars

    • 1 Olive oil, Extra Virgin
    • 1/4 cup Olive oil, Extra Virgin
  • Dairy

    • 16 oz Mozzarella cheese, fresh

The first person this recipe

themediterraneandish.com

themediterraneandish.com

3221 161

Found on themediterraneandish.com

The Mediterranean Dish

Roasted Eggplant Caprese Salad Recipe | The Mediterranean Dish

This roasted eggplant caprese salad recipe is a great spin on the Italian classic! A satisfying appetizer or even side dish! See the step-by-step tutorial!