Eggplant Caprese Salad
Serves 4
Ingredients
- 2 medium eggplants (about 1 pound each) (cut into 1-inch chunks)
- 4 tablespoons extra virgin olive oil (divided use)
- Kosher salt (to taste)
- Pepper (to taste)
- 1 pint cherry tomatoes (halved, or 2 medium tomatoes cut into 1-inch chunks)
- 8 ounces fresh-stretched mozzarella (cut or torn into 1-inch pieces)
- 1/2 cup basil leaves (torn or sliced thin)
- 1 tablespoon white wine vinegar (plus more to taste)
- aged balsamic vinegar
Directions
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Place eggplant on baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Toss to combine. Bake, uncovered, 30 to 40 minutes, stirring once, until eggplant is tender when pierced with a knife. Remove from oven and cool. Eggplant can be cooked a day ahead and refrigerated overnight.
- To make salad, combine eggplant, tomatoes, mozzarella, and basil in a large bowl. Drizzle with remaining 2 tablespoons olive oil and white wine vinegar. Toss gently. Add more salt, pepper, wine vinegar, and oil, to taste.
- Drizzle with aged balsamic vinegar just before serving.
Cook Tips
For best flavor, make this salad 30 to 60 minutes before serving. You can even make it a day ahead and chill, covered in refrigerator.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 400
- Fat: 27.0 g
- Saturated Fat: 10.0 g
- Trans Fat: 0.0 g
- Cholesterol: 45.0 mg
- Sodium: 360.0 mg
- Carbohydrates: 28.0 g
- Fiber: 6.0 g
- Added Sugars: 0.0 g
- Sugar: 14.0 g
- Protein: 15.0 g