Looking for a tasty vegetarian appetizer or side? This simple eggplant caprese salad is bursting with fresh flavor and can be ready in about 10 minutes.
While the pan heats, slice the mozzarella, tomatoes, and eggplants into rounds that are roughly ½ an inch thick.
Brush the eggplant rounds with a light coat of olive oil on both sides, then sprinkle with salt.
Place the eggplant rounds in the heated grill pan. Cook for 3½ minutes per side, then remove from heat.
To assemble the salad, place alternating slices of eggplant, mozzarella, and tomato on a serving dish so they are slightly overlapping.
Sprinkle with chopped fresh basil and drizzle with the balsamic reduction.
Notes
This recipe is for 4 servings of caprese salad.Eggplant rounds can be cooked in a grill pan or on the grill.This dish is best served immediately. If you have any leftovers, they can be stored covered in the refrigerator for about 3 days.
Nutrition Info Per Serving
Nutrition Facts
Eggplant Caprese Salad
Serving Size
1 serving
Amount per Serving
Calories
314
% Daily Value*
Fat
22
g
34
%
Saturated Fat
9.7
g
49
%
Trans Fat
0
g
Polyunsaturated Fat
0.8
g
Monounsaturated Fat
5
g
Cholesterol
50
mg
17
%
Sodium
728.1
mg
30
%
Potassium
453.8
mg
13
%
Carbohydrates
14
g
5
%
Fiber
1.1
g
4
%
Sugar
5.9
g
7
%
Protein
19.6
g
39
%
Net carbs
12.9
g
* Percent Daily Values are based on a 2000 calorie diet.