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.
- 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
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.
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.
Serving: 1serving | Calories: 314kcal | Carbohydrates: 14g | Protein: 19.6g | Fat: 22g | Saturated Fat: 9.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 50mg | Sodium: 728.1mg | Potassium: 453.8mg | Fiber: 1.1g | Sugar: 5.9g | Net carbs: 12.9g