Caprese with eggplant.
6 servings
20 minutes
Caprese with eggplants is an original variation of the classic Italian salad, combining the freshness of tomatoes, the creamy texture of mozzarella, and the aroma of basil. In this recipe, eggplants add a light sweetness and richness, especially after roasting to a golden crust. Mozzarella marinated in soy sauce with garlic and olive oil gains savory notes, while balsamic cream and truffle oil add sophistication to the dish. Caprese with eggplants is perfect as a light appetizer or as a standalone dish that pairs wonderfully with Italian white wines. This recipe is a true delight for gourmets who appreciate harmony of flavors and freshness of ingredients.
1
First, we will marinate large mozzarella balls. Slice thinly and marinate in a mixture of soy sauce, olive oil, and garlic, adding chili if desired. Marinate for about 20 minutes.
- Mozzarella cheese: 200 g
- Soy sauce: 50 ml
- Olive oil: 100 ml
- Garlic: 1 head
2
Slice the eggplants thinly (0.5 cm) and arrange them on a baking sheet lined with parchment paper. Grease the paper well with vegetable oil. Place the eggplants in the oven (convection at 200 degrees for 15-20 minutes) until golden brown. While the eggplants are roasting and the mozzarella is marinating, prepare the cherry tomatoes. Cut them in half, mix with half-rings of red onion, and combine (with hands!!) with balsamic cream, olive oil, and garlic.
- Eggplant: 2 pieces
- Red onion: 100 g
- Cherry tomatoes: 300 g
- Balsamic glaze (crema): 50 g
- Olive oil: 100 ml
- Garlic: 1 head
3
On a long dish, we alternate layers of eggplants and mozzarella slices, drizzling with the remaining marinade. We place tomato sauce on the sides.
- Mozzarella cheese: 200 g
- Eggplant: 2 pieces
- Soy sauce: 50 ml
4
Sprinkle with grated parmesan and arrange fresh basil leaves on top, then drizzle with truffle oil.
- Grated Parmesan cheese: 50 g
- Truffle olive oil: 30 g