Baked Eggplant Caprese Recipes

BAKED EGGPLANT CAPRESE

Steps:

• Preheat the oven to 375 degrees F.
• Wash the eggplants and trim off the stems and slice into ½ inch thick rounds.
• Line a baking sheet with a kitchen towel & lay the eggplant slices in a single layer on the towel and sprinkle liberally with salt.
• Place another towel on top of the eggplant and another baking sheet or cutting board on top. You want something heavy enough to put weight on the eggplant to help draw out the moisture.
• Allow to sit for at least 10 minutes. Then gently wipe the excess water off of the eggplants using a towel.
• Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer.
• Lightly spray with cooking oil and sprinkle half of the oregano on one side and salt and pepper to taste, flip the eggplant over and add the remaining spices.
• Bake for 15 minutes and flip the slices and bake for another 15 minutes or until the slices have started to brown.
• Meanwhile, place all of the feta, olive oil, 1 tbsp dill and water (1 tbsp of water at a time) into a food processor.
• Blend on high until smooth stopping to scrape down the sides if needed.
• Wash the heirloom tomatoes and cut into ¼ inch slices and set aside.
• Once the eggplant slices have cooked remove the oven and top each slice with a slice of tomato and spread one tablespoon of the whipped feta on top.
• Bake for another 5 minutes, then set the oven to broil and broil for a few minutes until the cheese starts to bubble and brown slightly.
• Remove from the oven and top with fresh dill and serve.

EGGPLANT AND TOMATO CAPRESE SALAD

Steps:

• Heat a grill pan over medium-high heat. Or, prepare a charcoal grill with hot coals or set a gas grill to medium-high heat.
• Brush the eggplant slices generously with olive oil on both sides, sprinkle with salt and pepper and grill until charred on the outside and soft on the inside, 3 to 5 minutes on each side. Set aside and allow to cool slightly.
• On a large rectangular platter, layer the tomatoes, mozzarella, eggplant and basil in diagonal rows. Drizzle generously with vinegar and olive oil and sprinkle with coarse sea salt. Serve at room temperature.

ROASTED EGGPLANT CAPRESE SALAD RECIPE

Steps:

• Preheat the oven to 425 degrees F.
• Spread the eggplant slices on a large tray and sprinkle generously with salt. Leave for 30 minutes; the eggplant will "sweat out" it's bitterness. When ready, pat the eggplant dry.
• Place the eggplant slices and the tomato slices on a large baking sheet. Drizzle with olive oil. Roast in the 425 F degree heated-oven for 10-15 minutes. Remove from the oven, but leave the oven on for step # 5.
• When the eggplant and tomatoes are cool enough to handle, bring a small baking dish (about 6"x 9") and begin to assemble the Caprese salad. Arrange the eggplant, tomato, cheese and basil in the baking dish forming a tight row. Repeat the pattern (as you see in the tutorial picture below) until you fill the baking dish side-to-side.
• If you like, place the baking dish in the oven to heat for 7-10 minutes (just until the cheese melts slightly).
• While the Caprese salad warms up, make the basil vinaigrette. In a small food processor, blend the chopped garlic with the basil leaves, olive oil, lime juice and spices.
• When ready, remove the roasted eggplant Caprese salad from the oven and spoon some of the basil vinaigrette on top. Place the extra basil vinaigrette in a bowl to serve next to the salad. Slice a loaf of crusty bread to serve along. Enjoy!