Eggplant Caprese Salad
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.
Ingredients
- 2 small eggplants, (washed)
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- fresh basil leaves, (washed and dried)
- 10 ounces mozzarella cheese
- 3 ripe tomatoes
- 2 teaspoons sweet balsamic reduction
Instructions
- Heat a grill pan over high heat.
- 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.