EGGPLANT CAPRESE SALAD WITH FRIED GARLIC & BALSAMIC
Caprese salad is traditionally made with buffalo mozzarella but I love the addition of grilled eggplant to make it a more filling one-plate meal. If you want to make a larger portion, simply double the ingredients.
Provided by Irena Macri
Categories Salad
Time 25m
Number Of Ingredients 9
Steps:
- Slice the eggplant and spread the disks on a chopping board or a plate. Sprinkle evenly with sea salt. Leave for 5-10 minutes to draw out some of the juices. This will make the eggplant less oil hungry. Pat the pieces lightly with paper towel.
- Heat a thin layer of olive oil in a large frying pan over medium-high heat (not too hot as to not burn the oil). Once hot, add the eggplant slices and cook for 3-4 minutes on each side until grill marks appear. You will need to drizzle more oil over the slices once you turn them as they will absorb the initial amount instantly. They will not cook properly if left too dry. Don't panic too much about the amount of olive oil used, it's all good stuff and not a problem in a lower carbohydrate dish such as this one.
- Once cooked, layer the eggplant on a larger serving plate and set aside.
- Add a little more olive oil to the frying pan and add the garlic slices. Cook over medium heat for a minute or so on each side, until golden brown.
- Top the cooked eggplant evenly with mozzarella slices, halved tomatoes, basil leaves and fried garlic. Drizzle over the balsamic vinegar and season with a little extra sea salt and pepper.
Nutrition Facts : ServingSize Half of the salad, Calories 490 calories, Sugar 13.1 g, Sodium 859.2 mg, Fat 41.7 g, SaturatedFat 10.2 g, TransFat 0 g, Carbohydrate 22.1 g, Fiber 9.1 g, Protein 13 g, Cholesterol 33.6 mg
ROASTED EGGPLANT CAPRESE SALAD RECIPE
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
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
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
GRILLED CHICKEN AND EGGPLANT WITH MOZZARELLA AND TOMATOES
As the tomato vines burst forth with the vibrant and versatile summer fruit, let them land on this plate of chicken-and-eggplant "caprese." This riff on the beloved Italian salad adds grilled chicken breast, grilled eggplant, kalamata olives, and fresh parsley but the tomatoes remain the stars. They add acidity and a burst of freshness with each bite of this satisfying salad dinner.
Provided by Sarah Carey
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat grill to high. Pound chicken with a mallet or small pan to an even 1/2-inch-thick. Season with salt and pepper; drizzle with 1 tablespoon oil.
- Toss eggplants with 3 tablespoons oil, season, and grill, flipping once, until charred in places and tender, about 4 minutes a side. Transfer to a bowl, cover, and let stand until fully softened, 10 minutes.
- Meanwhile, grill chicken, flipping once, until cooked through and charred in places, about 3 minutes a side. Stir together olives, remaining 1/4 cup oil, herbs, and vinegar; season to taste.
- Arrange chicken, eggplants, tomatoes, and cheese on a platter or plates. Sprinkle with olive mixture and more herbs. Drizzle with oil and serve with grilled bread.
More about "eggplant caprese salad recipes"
EGGPLANT CAPRESE SALAD - BETTER HOMES & GARDENS
From bhg.com
3.5/5 (22)Calories 376 per servingTotal Time 55 mins
- In a small bowl combine boiling water and dried tomatoes. Let stand for 20 minutes. Drain, discarding water; chop tomatoes.
- Trim stem and blossom ends of eggplant; cut eggplant crosswise into 1/2-inch-thick slices. Place slices on a baking sheet; brush both sides of slices generously with the 3 tablespoons oil and sprinkle evenly with the 1 teaspoon salt and the 1/2 teaspoon pepper.
- For a charcoal or gas grill, place eggplant slices on the rack of a covered grill directly over medium heat. Grill for 10 to 12 minutes or until slightly charred and tender, turning once halfway through grilling. Transfer grilled slices to a clean plate and let cool to room temperature.
- In a food processor or blender combine dried tomatoes, the snipped basil, the 1/4 cup oil, and the vinegar. Cover and process or blend until finely chopped.
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