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Roasted Eggplant Caprese Salad Recipe

Roasted Eggplant Caprese Salad Recipe

This Roasted Eggplant Caprese Salad Recipe is a delightful mix of roasted eggplant, fresh mozzarella, and tomatoes, drizzled with a delicious basil vinaigrette.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Course Salad
Cuisine Italian
Servings 4 servings
Calories 400 kcal

Equipment

  • Oven
  • Baking sheet
  • Food Processor
  • tray

Ingredients
  

Vegetables

  • 1 medium eggplant sliced into ½-inch rounds
  • 3 large or steak tomatoes sliced into ½-inch rounds
  • Salt for seasoning

Cheese

  • 16 Oz. fresh mozzarella cheese sliced

Basil Vinaigrette

  • 1 small garlic clove chopped
  • 1 cup basil leaves packed
  • ¼ cup extra virgin olive oil
  • ½ tablespoon lime juice
  • Pinch crushed red pepper
  • Salt and pepper to taste

Oil

  • Extra virgin olive oil for drizzling on eggplant and tomatoes

Garnish

  • 20 leaves basil more for the dressing

Instructions
 

Preparation

  • 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 preheated 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 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 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.

Notes

Cold-serve option: If you prefer to leave the mozzarella cheese cold, you can skip step 5. This will help the Caprese salad keep its shape as the cheese is not melted. Simply top the cold roasted eggplant Caprese salad with the basil vinaigrette and serve. Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 18gProtein: 12gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 40mgSodium: 200mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1000IUVitamin C: 25mgCalcium: 300mgIron: 2mg
Keyword Caprese Salad, easy recipe, healthy recipe, Roasted Eggplant Caprese Salad, summer salad, vegetarian salad
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