Eggplant Aubergine Salad Caprese Recipes

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ROASTED EGGPLANT CAPRESE SALAD RECIPE



Roasted Eggplant Caprese Salad Recipe image

A little embellishment on the classic Caprese salad, this roasted eggplant Caprese is a filling and delicious appetizer with a special basil vinaigrette. Exceptional!

Provided by The Mediterranean Dish

Categories     Appetizer

Time 50m

Number Of Ingredients 13

1 eggplant, sliced into 1/2-inch rounds
Salt
3 large or steak tomatoes, sliced into 1/2-inch rounds
Extra virgin olive oil
20 basil leaves, more for the dressing
16 Oz. fresh mozzarella cheese, sliced
Basil Vinaigrette (optional)
1 small garlic clove, chopped
1 cup packed basil leaves
1/4 cup extra virgin olive oil
1/2 tbsp lime juice
Pinch crushed red pepper
Salt and pepper

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!

Nutrition Facts : Calories 443 calories, Sugar 6.5 g, Sodium 931.1 mg, Fat 37.7 g, SaturatedFat 14.5 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 4 g, Protein 18.3 g, Cholesterol 67.3 mg

EGGPLANT AND TOMATO CAPRESE SALAD



Eggplant and Tomato Caprese Salad image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 8

2 medium eggplants, sliced in 1/2-inch thick rounds
Extra-virgin olive oil, for brushing and serving
Kosher salt and freshly ground black pepper
4 medium tomatoes, sliced 1/2-inch thick
1 pound fresh mozzarella, sliced 1/4-inch thick
1 bunch fresh basil leaves
Good-quality aged balsamic vinegar, for serving
Coarse sea salt, for serving

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.

ITALIAN EGGPLANT (AUBERGINE) SALAD



Italian Eggplant (Aubergine) Salad image

I have an abundance of eggplant right now and needed a recipe that used a lot. I found this on another site and gave it a try. Glad I did, this is a winner in our house.

Provided by Lizzybob

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

6 small eggplants
1 -2 garlic clove, crushed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons white sugar
1 teaspoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon dried basil
salt and pepper

Steps:

  • Preheat oven to 350.
  • Puncture eggplants with a fork and place on a baking sheet.
  • Bake 1 1/2 hrs or until soft - turn occasionally.
  • Cool. Peel and dice.
  • In a large bowl combine remaining ingredients.
  • Add eggplant and marinate at least 2 hours.
  • Note: I used fresh parsley, basil and oregano.

Nutrition Facts : Calories 313.4, Fat 11.7, SaturatedFat 1.7, Sodium 17.2, Carbohydrate 53.6, Fiber 28.1, Sugar 25.6, Protein 8.4

ODESSA EGGPLANT (AUBERGINE) SALAD



Odessa Eggplant (Aubergine) Salad image

Make and share this Odessa Eggplant (Aubergine) Salad recipe from Food.com.

Provided by luv2luvya1000

Categories     Spreads

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

1 large eggplant
1 medium onion
1 medium meaty tomatoes, peeled and finely chopped
2 garlic cloves
1 tablespoon olive oil
2 tablespoons red wine vinegar
salt
fresh ground pepper
fresh parsley (FOR GARNISH)

Steps:

  • Preheat oven to 375 degrees.
  • pierce eggplant with in several places and bake on sheet for 50 minutes (turn midway through baking).
  • after done cooking, let cool for an hour and peel skin off, slice eggplant lengthwish in half.
  • drain out fluid and slice cut eggplant into pieces.
  • in food processor, combine eggplant pulp, tomato,garlic,oil,vinegar, salt and pepper.
  • cover and refrigerate for 2 hours.
  • serve and enjoy with pita bread triangles or coctail rye bread.
  • delicious.

Nutrition Facts : Calories 55.3, Fat 2.5, SaturatedFat 0.4, Sodium 4.2, Carbohydrate 8.1, Fiber 3.7, Sugar 3.5, Protein 1.4

EGGPLANT CAPRESE WITH GRILLED TOMATO AND BASIL VINAIGRETTE



Eggplant Caprese with Grilled Tomato and Basil Vinaigrette image

Provided by Tori Ritchie

Categories     Cheese     Dairy     Tomato     Vegetable     Appetizer     Side     Vegetarian     Backyard BBQ     Mozzarella     Basil     Eggplant     Summer     Grill/Barbecue     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

On the grill
1 (1-pound) globe eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds
Olive oil (for grilling)
1 large plum tomato (about 4 ounces)
For the dish
1/3 cup chopped fresh basil plus sprigs for garnish
1 tablespoon white wine vinegar
1/4 cup olive oil
2 (7- to 8-ounce) balls fresh or buffalo mozzarella cheese, drained, thinly sliced
2 pounds (about 4 large) heirloom tomatoes (preferably assorted colors), thinly sliced

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.

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