This Eggplant Caprese Salad has all the flavours of a traditional caprese salad with the tasty addition of eggplant. Enjoy as a summer side dish or a delicious appetizer!
Eggplant Caprese Salad
Ingredients
Method
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Slice the eggplant into disks. Lay them flat and sprinkle with sea salt.
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Leave for about 20 minutes to draw out the juices, which helps the eggplant from absorbing too much oil when frying.
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Once rested, rinse the eggplants and pat dry with a paper towel.
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Heat a thin layer of olive oil in a large pan. Over medium-high heat, cook the eggplants on each side until golden brown.
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Transfer to a paper towel to absorb any excess oil.
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Place the eggplants on a serving plate slightly overlapping each other.
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Top with mozzarella slices, halved cherry tomatoes and basil leaves.
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Season with sea salt and freshly ground pepper and drizzle over olive oil and balsamic glaze.
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Enjoy!