Eggplant Caprese Salad Recipe


  • 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


  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.


Amount Per Serving (based on 4 Servings)
Calories: 400
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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