Eggplant Caprese Salad Recipe
Crispy eggplant with fresh tomatoes, fresh mozzarella, onions. Glazed with balsamic reduction and fresh basil.
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle salt on both sides and let it sit for 20 minutes to draw out moisture. Rinse and pat dry with a paper towel.
- 2
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the eggplant slices for about 4-5 minutes on each side until golden brown and crispy. Remove from the skillet and place on paper towels to drain excess oil.
- 3
Slice the Vegetables
While the eggplant is frying, slice the fresh mozzarella and tomatoes into medium-thick slices. Thinly slice the red onion.
- 4
Assemble the Salad
On a large platter, alternate layers of eggplant, mozzarella, tomatoes, and red onion. Sprinkle fresh basil leaves over the top.
- 5
Drizzle and Serve
Drizzle the balsamic reduction over the assembled salad, and finish with a sprinkle of black pepper. Serve immediately.
