Caprese with Eggplants

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

The salad must be allowed to marinate and soak. Make plenty of marinade. In the case of cherry tomatoes and firm olives, it is better to crush them with a rolling pin and marinate them together with the mozzarella so that everything is infused with each other's juices. It can be served with toasted ciabatta, like bruschetta.

Ingredients

Tomatoes - 4 pieces
Eggplants - 2 pieces
Pizza Mozzarella Cheese - 10.6 oz
Fresh basil leaves - 1 bunch
Minced garlic - 4 cloves
Olive Oil - 3 fl oz
Balsamic Vinegar - 1 fl oz
Grated Pecorino Pepato Cheese - 1.8 oz

Step by Step guide

Step 1

Slice young, thin eggplants into rounds, place them on a baking sheet lined with parchment paper, well greased with vegetable oil, season with salt and pepper, and bake in the oven at 392°F until golden brown (about 20–25 minutes).

Step 2

While the eggplants are baking, slice the large mozzarella balls into rounds and marinate them together with the olives in olive oil (100 g), balsamic vinegar (3:1 to the oil), chili, garlic (2 cloves), and 0.5 teaspoon of honey. 20 minutes is sufficient.

Step 3

Slice the tomatoes into rounds.

Step 4

When the eggplants are ready, arrange them on a plate, alternating eggplant, tomato, mozzarella, and so on. Drizzle with the marinade from the mozzarella.