Monday, August 24, 2009

Eggplant, Tomato, and Mozzarella Salad

This is a delicious variation on your standard caprese salad, which is usually sliced tomatoes and mozzarella drizzled with olive oil and balsamic vinegar and topped with fresh basil. This recipe adds in an extra layer of flavor with the roasted eggplant - it is definitely a recipe I will be making again and again!

I basically just changed the ingredient amounts to feed Chuck and myself. It still made a lot
but we managed to finish it all in one sitting! I served this alongside grilled rib-eye steaks and parmesan and pea risotto.

Eggplant, Tomato, and Mozzarella Salad
amounts adapted from Everyday Food Magazine
Makes 2-3 servings

2 1/2 tablespoons extra-virgin olive oil
1/2 medium eggplant, cut crosswise into 1/4-inch-thick slices
Coarse salt and ground pepper
4 ounces fresh mozzarella, sliced
2 plum tomatoes, sliced
2 tablespoons loosely packed fresh basil leaves, torn
1 tablespoon balsamic vinegar

Preheat oven to 400 degrees F. Line a rimmed baking sheet with non-stick foil and brush with 1/2 tablespoon olive oil. Place the slices of eggplant on the baking sheet, brush the tops with 1 tablespoon oil and season with salt and pepper. Roast until eggplant is golden and tender, 20-25 minutes. Let cool to room temperature.

Layer the eggplant, sliced tomatoes, and mozzarella on a serving platter. Top with basil leaves and drizzle with 1 tablespoon oil and 1 tablespoon balsamic vinegar. Season to taste with salt and pepper.

6 comments:

Maria said...

All of my favorites!

Donna-FFW said...

UMMM, this sandwich was sooo meant for me.

BMK said...

Love the combo. Sounds like a perfect match with steak.

Katie said...

Yum! Your presenation is so pretty!

the happy couple said...

just had a caprese salad and some eggplant tonight. this sounds amazing. a great way to combine the two!

Julie said...

That looks delicious. My hubby was just asking me how to prepare eggplant. I'll have to show him this!