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Eggplant Caprese Salad - (Free Recipe below)

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SKU:
Egcapssald - Recipes
Weight:
1.00 LBS
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Eggplant Caprese Salad, adapted from Martha Stewart
  • 6 tablespoons extra-virgin olive oil
  • 1 medium eggplant (or 2-3 baby eggplants), cut crosswise into 1/4-inch-thick slices
  • Coarse salt and ground pepper
  • 1 pound fresh mozzarella, sliced
  • 1 pound sliced tomatoes
  • 1/4 cup loosely packed fresh basil leaves, torn
  • 2 tablespoons balsamic glaze
  1. Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon extra-virgin olive oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
  2. On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic glaze.