Eggplant caprese appetizer
4 servings
35 minutes
Eggplant Caprese appetizer is a delightful combination of fresh Italian ingredients that embodies the spirit of Mediterranean cuisine. This recipe draws inspiration from the classic Caprese salad but gains special charm from tender slices of eggplant that soak up the flavors of mozzarella, Havarti, juicy tomatoes, and Italian spices to create a rich taste with a hint of spiciness. The appetizer is soft, juicy, and slightly creamy due to the melted cheese, while baking enhances the depth of the vegetables' flavor. It is perfect as a hot dish for a cozy family dinner or an elegant appetizer on a festive table. It can be served with crispy bread or light white wine to highlight the freshness of the ingredients and enjoy true Italian culinary art.
1
Slice the eggplant into 1 cm thick rounds.
- Eggplant: 1 piece
2
Slice the tomato into rounds about 5 mm thick.
- Yellow tomatoes: 2 pieces
3
Thinly slice the cherry tomatoes.
- Cherry tomatoes: 10 pieces
4
Slice the mozzarella.
- Mozzarella cheese: 125 g
5
Fold the foil at the sides to shape it like a dish. Place a slice of eggplant.
- Eggplant: 1 piece
6
Season with salt.
- Salt: to taste
7
Add mozzarella.
- Mozzarella cheese: 125 g
8
Sprinkle with Italian herbs.
- Italian seasoning: to taste
9
Add tomato.
- Yellow tomatoes: 2 pieces
10
Salt again.
- Salt: to taste
11
Add a slice of cheese.
- Havarti cheese: 125 g
12
Season with Italian herbs.
- Italian seasoning: to taste
13
Add cherry tomato.
- Cherry tomatoes: 10 pieces
14
Continue to add the ingredients in the same order.
15
Slice part of the eggplant.
- Eggplant: 1 piece
16
Place the slices on the sides.
- Eggplant: 1 piece
17
Place the cheese on top.
- Havarti cheese: 125 g
18
Season with black pepper.
- Ground black pepper: to taste
19
Wrap in foil.
20
Send to a preheated oven at 200 degrees for 20 minutes.
21
Let the dish cool down a bit.
