Eggplant Caprese Salad With Crispy Garlic & Aged Balsamic
Enjoy a delightful Eggplant Caprese Salad With Crispy Garlic & Aged Balsamic, a delicious Italian dish perfect for any salad lover.
Equipment
- frying pan
Ingredients
- 1 large eggplant aubergine, sliced into 0.5-cm thick disks
- ½ teaspoon sea salt
- 5-6 tablespoons olive oil or macadamia oil more if needed
- 2 cloves garlic, thinly sliced
- 8 pieces cherry tomatoes, halved (1 large tomato can be sliced instead)
- 3 oz mozzarella cheese, soft buffalo mozzarella is best, sliced
- 10 medium basil leaves
- 1 tablespoon aged balsamic vinegar
- Extra sea salt and pepper to season
Instructions
- Slice the eggplant and spread the disks on a chopping board or a plate. Sprinkle evenly with sea salt. Leave for 5-10 minutes to draw out some of the juices. This will make the eggplant less oil-hungry. Pat the pieces lightly with paper towel.
- Heat a thin layer of olive oil in a large frying pan over medium-high heat. Once hot, add the eggplant slices and cook for 3-4 minutes on each side until grill marks appear. Drizzle more oil over the slices once you turn them as they will absorb the initial amount instantly.
- Once cooked, layer the eggplant on a larger serving plate and set aside.
- Add a little more olive oil to the frying pan and add the garlic slices. Cook over medium heat for a minute or so on each side, until golden brown.
- Top the cooked eggplant evenly with mozzarella slices, halved tomatoes, basil leaves, and fried garlic. Drizzle over the balsamic vinegar and season with a little extra sea salt and pepper.
Nutrition
Serving: 1servingCalories: 518kcalCarbohydrates: 20gProtein: 13gFat: 45gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 28gCholesterol: 34mgSodium: 863mgPotassium: 732mgFiber: 7gSugar: 11gVitamin A: 778IUVitamin C: 22mgCalcium: 255mgIron: 2mg
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