Eggplant Caprese Salad


There’s nothing like a caprese salad to showcase fresh tomatoes from your garden.  The simplicity of a tomato and mozzarella salad is a great way to showcase the flavors of ripe, just picked tomatoes.  Plus, the balsamic vinegar really brings out the natural sweetness of the tomatoes.  I used a store-bought balsamic glaze to top the salad, but a regular balsamic vinegar will work just fine.  Caprese salads are one of my favorite go-to salads in the summertime because they are so easy to put together.

What are some of your favorite go-to summertime salads?

Eggplant Caprese Salad, adapted from Martha Stewart

  • 6 tablespoons extra-virgin olive oil
  • 1 medium eggplant (or 2-3 baby eggplants), cut crosswise into 1/4-inch-thick slices
  • Coarse salt and ground pepper
  • 1 pound fresh mozzarella, sliced
  • 1 pound sliced tomatoes
  • 1/4 cup loosely packed fresh basil leaves, torn
  • 2 tablespoons balsamic glaze
  1. Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon extra-virgin olive oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
  2. On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic glaze.


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