Roasted Eggplant Caprese Salad

• Vegetarian
• Gluten free

• 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

Found on themediterraneandish.com

Description

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!