Roasted Eggplant And Tomato Salad With Basil Recipes

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

Time 50m

Number Of Ingredients 13

Ingredients

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

ROASTED EGGPLANT AND TOMATO SALAD

Roasted Eggplant and Tomato Salad image

Provided by Food Network

Categories side-dish

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 medium eggplants, slice 1/4-inch
3 cups ripe cherry tomatoes, cut in halves
1/4 cup olive oil, divided
10 leaves fresh basil, shredded
Salt and pepper

Steps:

Preheat oven to 450 degrees. Place eggplant and cherry tomatoes on nonstick baking sheet, season with salt and pepper and 1/8 cup of olive oil. Roast for 15 minutes or until slightly brown. When done, cut the eggplant in quarters and toss with 1/8 cup of olive oil, fresh basil and salt and pepper.

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