Description
Eggplant caprese salad brings Mediterranean charm to your table with layers of grilled eggplant, fresh mozzarella, and fragrant basil. Crispy garlic and aged balsamic elevate this classic Italian dish, promising a delightful experience you’ll savor with each refreshing bite.
Ingredients
Scale
Vegetables and Cheese:
- 1 large eggplant (aubergine), sliced into 0.5 centimeters (0.2 inches) thick disks
- 8 cherry tomatoes, halved (1 large tomato can be sliced instead)
- 3 ounces (80–90 grams) mozzarella cheese, soft (buffalo mozzarella is best), sliced
- 10 medium basil leaves
Oils and Seasonings:
- 5–6 tablespoons olive oil or macadamia oil, more if needed
- 0.5 teaspoon sea salt
- Extra sea salt and pepper to season
Flavor Enhancers:
- 2 cloves garlic, thinly sliced
- 1 tablespoon aged balsamic vinegar
Instructions
- Slice eggplant into uniform rounds, creating a canvas for this Mediterranean-inspired dish. Generously dust with sea salt and allow moisture to naturally release for 10 minutes, which minimizes oil absorption during cooking.
- Thoroughly blot eggplant slices with paper towels to remove excess moisture, ensuring a perfect caramelized exterior when sautéing.
- Warm a skillet with olive oil over robust medium-high heat, creating a golden cooking surface for the eggplant. Arrange slices in a single layer, allowing each piece to develop rich, bronzed grill marks.
- Rotate eggplant slices midway through cooking, ensuring even caramelization and tender interior. Remove once both sides display a deep, appetizing color.
- In the same heated skillet, quickly toast garlic slivers until they transform into delicate, crisp golden medallions that will provide a crunchy flavor accent.
- Construct the salad by layering grilled eggplant as a foundational base. Strategically place creamy mozzarella rounds, vibrant tomato halves, and fragrant basil leaves atop each eggplant slice.
- Finish the composition by scattering crispy garlic fragments across the arranged salad. Elegantly drizzle aged balsamic vinegar, allowing it to cascade over the ingredients.
- Enhance flavors with a delicate sprinkle of sea salt and freshly cracked black pepper, completing this rustic Mediterranean masterpiece.
Notes
- Salting eggplant helps remove excess moisture, preventing soggy and oil-saturated slices during cooking.
- Cook eggplant on medium-high heat to achieve beautiful grill marks and develop rich, caramelized flavors.
- Use fresh mozzarella for creamy texture and ensure tomatoes are ripe and in-season for maximum sweetness.
- Crispy garlic adds a delightful crunch and intense aromatic punch to the entire salad composition.
- Aged balsamic vinegar provides a luxurious, concentrated sweet-tangy finish that elevates the dish’s complexity.
- Allow eggplant to cool slightly before assembling to prevent cheese from melting and maintain distinct layer textures.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 245
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 15 mg