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Eggplant Caprese Salad

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! 

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Cooking Method ,
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 30 mins Cook Time: 15 mins Total Time: 45 mins
Servings 4
Best Season Suitable throughout the year
Ingredients
  • 1 Large Eggplant
  • ½ Tsp Sea Salt Cherry Tomatoes (halved)
  • 2 Balls Mozzarella di Bufalo (sliced)
  • Fresh Basil Leaves
  • Extra-Virgin Olive Oil
  • Balsamic Glaze
  • Salt & Pepper
Method

  1. Slice the eggplant into disks. Lay them flat and sprinkle with sea salt.

  2. Leave for about 20 minutes to draw out the juices, which helps the eggplant from absorbing too much oil when frying.

  3. Once rested, rinse the eggplants and pat dry with a paper towel.

  4. Heat a thin layer of olive oil in a large pan. Over medium-high heat, cook the eggplants on each side until golden brown. 

  5. Transfer to a paper towel to absorb any excess oil. 

  6. Place the eggplants on a serving plate slightly overlapping each other. 

  7. Top with mozzarella slices, halved cherry tomatoes and basil leaves. 

  8. Season with sea salt and freshly ground pepper and drizzle over olive oil and balsamic glaze. 

  9. Enjoy!

Read it online: https://lollyskitchen.com.mt/recipe/eggplant-caprese-salad/