Fresh Caprese Salad With Crispy Eggplant 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.

FRESH CAPRESE SALAD WITH CRISPY EGGPLANT

Steps:

• Preheat your oven to 425F.
• Wash and dry your eggplant. Begin to slice thinly, about 1/4 of an inch rounds. You should get about 8 nice rounds.
• Place the rounds on a paper towel covered board and lightly sprinkle with kosher salt on both sides. Place another layer of paper towels on top, followed by another heavy cutting board. Let sit for 10-15 minutes. We are slightly drying the eggplant before dredging.
• Once the oven is at temperature, add 1/3 cup of refined avocado oil to a cookie sheet and place in the hot oven. Allow to heat, about 5-8 minutes.