Eggplant Caprese Salad Recipe
Eggplant Caprese Salad
- 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
- Preheat oven to 350° F.
- 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.
- 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.
- To serve, place on a platter or in a shallow bowl. Drizzle with balsamic vinegar.
- Cook’s Tip:
- 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.
Nutrition:Amount Per Serving (based on 4 Servings)
Fat: 27 g
Saturated Fat: 10 g
Cholesterol: 45 mg
Sodium: 360 mg
Carbohydrates: 28 g
Fiber: 6 g
Sugar: 14 g
Protein: 15 g
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