Caprese with eggplants
10 servings
35 minutes
Caprese with eggplants is an elegant variation of the classic Italian Caprese salad enriched with the delicate texture of roasted eggplants. This recipe was born from a love for fresh seasonal ingredients and a desire for harmony of flavors. The combination of juicy tomatoes, aromatic mozzarella, and velvety eggplants complemented by a tangy marinade with hints of garlic and honey creates a rich palette of tastes. Balsamic vinegar adds an exquisite acidity, while fresh basil and parmesan complete the composition with freshness and richness. This salad is perfect for summer dinners and festive lunches, providing a sense of Mediterranean coziness. Serving caprese with eggplants allows one to enjoy the blend of softness and light crunchiness, making it not only aesthetically pleasing but also unforgettable in taste.
1
Cut young, thin eggplants into rounds, place them on baking paper (on a baking tray) well greased with vegetable oil, season with salt and pepper, and bake in the oven (200 degrees) until golden brown (about 20-25 minutes).
- Eggplant: 2 pieces
- Extra virgin olive oil: 100 ml
2
While the eggplants are baking, slice large mozzarella balls into rounds and marinate with olives in olive oil (100 g), balsamic vinegar (3:1 to oil), chili, garlic (2 cloves), and 0.5 teaspoon of honey. 20 minutes is enough.
- Buffalo mozzarella: 300 g
- Extra virgin olive oil: 100 ml
- Balsamic vinegar: 40 ml
- Finely chopped garlic: 4 cloves
3
Slice the tomatoes into rounds.
- Tomatoes: 4 pieces
4
When the eggplants are ready, place them on a dish, alternating eggplant, tomato, mozzarella, etc. Drizzle with the marinade from the mozzarella.
- Eggplant: 2 pieces
- Tomatoes: 4 pieces
- Buffalo mozzarella: 300 g
- Extra virgin olive oil: 100 ml
5
Sprinkle with parmesan, olives, fresh basil leaves, and freshly ground pepper.
- Grated Parmesan cheese: 50 g
- Green basil: 1 bunch
