Eggplant Aubergine Salad Caprese
Elevate your salad game with this vibrant Eggplant Aubergine Salad Caprese—a Mediterranean-inspired twist on the classic Caprese! Roasted eggplant (aubergine) rounds, brushed with aromatic olive oil and garlic powder, bring a smoky depth to every bite. Layered with juicy ripe tomatoes, creamy fresh mozzarella, and a drizzle of sweet balsamic glaze, this salad offers a perfect balance of flavors. Fresh basil leaves add an herby brightness, while the stylish arrangement transforms it into a stunning centerpiece. Ready in just 40 minutes, this easy-to-make dish is ideal as a light appetizer, a side dish, or a refreshing addition to your next summer gathering. Keywords: Eggplant Caprese Salad, roasted eggplant salad, basil mozzarella tomato recipe.
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Recipe Information
Ingredients
- 2 medium eggplant (aubergine)
- 3 large ripe tomatoes
- 250 grams fresh mozzarella
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 10 leaves fresh basil leaves
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Slice the eggplants into 1.5 cm (1/2 inch) thick rounds and lay them onto the baking sheet.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil and sprinkle with garlic powder, sea salt, and black pepper.
Roast the eggplant slices in the oven for 20-25 minutes, flipping halfway through, until tender and slightly golden. Remove from the oven and allow to cool slightly.
While the eggplant is cooling, slice the tomatoes and mozzarella into similar-sized rounds.
On a large serving platter, arrange the roasted eggplant slices, tomato slices, and mozzarella slices in an alternating pattern.
Drizzle the remaining 1 tablespoon of olive oil and balsamic glaze over the arranged slices.
Scatter the fresh basil leaves over the top as garnish.
Serve immediately as a light appetizer or side dish.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 3739 mg | 163% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 53.3 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1872 mg | 144% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2838 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
