Eggplant Caprese Salad Recipe

Ingredients:

• 2 medium eggplants (about 1 pound each), cut into 1-inch chunks
• 4 Tbsp Metropolitan Market Extra Virgin Olive Oil, divided
• Salt and pepper, to taste
• 1 pint of cherry tomatoes, halved, or 2 medium tomatoes, cut into 1-inch chunks
• 1 ball Metropolitan Market Fresh-Stretched Mozzarella, cut or torn into 1-inch pieces
• 8 - 16 basil leaves
• 1 Tbsp white wine vinegar, more to taste
• Metropolitan Market Balsamic Vinegar

Directions:

1. Preheat oven to 350° F.
2. Pour 2 Tbsp olive oil into a roasting pan. Add the eggplant, toss with the oil and sprinkle with salt. Bake, uncovered, for 30 to 40 minutes, stirring once, until eggplant is tender when pierced with a knife. Remove from oven. Cool. Eggplant can be cooked a day ahead and refrigerated overnight, if you like.
3. To make salad, combine the cooled eggplant, tomatoes, and mozzarella in a bowl. Roughly chop the basil and add it. Mix the remaining 2 Tbsp olive oil with white wine vinegar and pour over the salad. Toss gently. Add salt, pepper, and more vinegar or oil, to taste.
4. To serve, place on a platter or in a shallow bowl. Drizzle with balsamic vinegar.
5. Cook’s Tip:
6. For best flavor, make this salad 30-60 minutes before serving. You can even make it a day ahead and chill, covered in the refrigerator.