Eggplant And Tomato Caprese Salad Recipes

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!

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.

EGGPLANT CAPRESE WITH TOMATO AND BASIL

Steps:

• Preheat oven to 425°F
• Slice the eggplant and tomatoes crosswise into 1/2 inch pieces.
• Place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray.
• Set the tomatoes aside.
• In a small bowl combine the olive oil, vinegar, salt, and pepper.
• Brush the mixture over the eggplant and tomato slices, then set the remainder aside.
• Bake the eggplant slices for about 10 minutes.
• Turn them over, brush with more of the olive-oil mixture, then bake for another 10 minutes; set aside.
• Place the tomatoes on the same baking sheet and cook for 2 to 3 minutes, or until they're soft.
• Place a slice of cooked eggplant on a work surface. Top with a tomato slice, a basil leaf, a slice of mozzarella, a tomato slice, another slice of cheese, then a basil leaf. Finish the stack with a slice of eggplant.
• Repeat to make three more stacks.
• When ready to serve return the stacks to the oven for about 5 minutes to reheat and melt the cheese.
• Top each with a drizzle of the remaining olive-oil mixture and a fresh basil leaf.

EGGPLANT AND TOMATO SALAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Arrange eggplant slices on a plate and sprinkle both sides with salt. Let sit until juicy, 15 to 20 minutes. Rinse in cold water and pat dry with a paper towel. Place slices on the prepared baking sheet.
• Bake in the preheated oven until tender, 20 to 25 minutes, flipping halfway through.
• Remove eggplant from the oven and let cool down. Cut into 1/4-inch squares.
• Combine eggplant, tomatoes, parsley, and onion in a bowl. Season with salt and pepper and gently mix to combine. Add olive oil and mix again before serving.

EGGPLANT-TOMATO SALAD

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush eggplant with 1 tablespoon olive oil and sprinkle with salt. Place in a single layer on a baking sheet.
• Broil eggplant in the hot oven, turning to brown on all sides, 5 to 7 minutes.
• Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
• Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.

EGGPLANT CAPRESE WITH GRILLED TOMATO AND BASIL VINAIGRETTE

Steps:

• Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Transfer to foil-lined baking sheet. Grill plum tomato until skin is charred and split, turning often, about 5 minutes. Transfer to sheet with eggplant and cool. Core plum tomato; place in blender. Add chopped basil, vinegar, and 1/4 cup oil. Blend until smooth. Season with salt and pepper. Transfer to small bowl. DO AHEAD Eggplant and dressing can be made 2 hours ahead. Let stand at room temperature.
• Overlap eggplant slices, cheese slices, and heirloom tomato slices on individual plates or large platter. Sprinkle with salt and pepper. Drizzle salad with dressing and garnish with basil sprigs.

EGGPLANT, TOMATO, AND MOZZARELLA SALAD

Steps:

• Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
• On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar.