EGGPLANT AND TOMATO CAPRESE SALAD
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat a grill pan over medium-high heat. Or, prepare a charcoal grill with hot coals or set a gas grill to medium-high heat.
- Brush the eggplant slices generously with olive oil on both sides, sprinkle with salt and pepper and grill until charred on the outside and soft on the inside, 3 to 5 minutes on each side. Set aside and allow to cool slightly.
- On a large rectangular platter, layer the tomatoes, mozzarella, eggplant and basil in diagonal rows. Drizzle generously with vinegar and olive oil and sprinkle with coarse sea salt. Serve at room temperature.
BAKED CAPRESE EGGPLANT
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400F. Place sliced eggplant onto a pan coated with olive oil. Over medium heat, cook both sides of the egg plant slices about 3 minutes on each side. Place eggplant in a single layer in casserole dish. Sprinkle with a pinch of salt and pepper. Place mozzarella on each slice of eggplant and top with a basil leaf. Spoon 2 tablespoons of sauce on top of each eggplant/mozzarella stack. Bake in center oven rack for 10 minutes. Serve over pasta or zoodles, with a basil leaf on top, and a side of avocado slices.
Nutrition Facts : Calories 150 calories, Fat 12 grams fat, SaturatedFat 3.97 grams saturated fat, TransFat 0 grams trans fat, Cholesterol 20 milligrams cholesterol, Sodium 270 milligrams sodium, Carbohydrate 11 grams carbohydrates, Fiber 3 grams fiber, Protein 7 grams protein
ROASTED EGGPLANT CAPRESE SALAD RECIPE
A little embellishment on the classic Caprese salad, this roasted eggplant Caprese is a filling and delicious appetizer with a special basil vinaigrette. Exceptional!
Provided by The Mediterranean Dish
Categories Appetizer
Time 50m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Spread the eggplant slices on a large tray and sprinkle generously with salt. Leave for 30 minutes; the eggplant will "sweat out" it's bitterness. When ready, pat the eggplant dry.
- Place the eggplant slices and the tomato slices on a large baking sheet. Drizzle with olive oil. Roast in the 425 F degree heated-oven for 10-15 minutes. Remove from the oven, but leave the oven on for step # 5.
- When the eggplant and tomatoes are cool enough to handle, bring a small baking dish (about 6"x 9") and begin to assemble the Caprese salad. Arrange the eggplant, tomato, cheese and basil in the baking dish forming a tight row. Repeat the pattern (as you see in the tutorial picture below) until you fill the baking dish side-to-side.
- If you like, place the baking dish in the oven to heat for 7-10 minutes (just until the cheese melts slightly).
- While the Caprese salad warms up, make the basil vinaigrette. In a small food processor, blend the chopped garlic with the basil leaves, olive oil, lime juice and spices.
- When ready, remove the roasted eggplant Caprese salad from the oven and spoon some of the basil vinaigrette on top. Place the extra basil vinaigrette in a bowl to serve next to the salad. Slice a loaf of crusty bread to serve along. Enjoy!
Nutrition Facts : Calories 443 calories, Sugar 6.5 g, Sodium 931.1 mg, Fat 37.7 g, SaturatedFat 14.5 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 4 g, Protein 18.3 g, Cholesterol 67.3 mg
BAKED EGGPLANT CAPRESE
This healthy take on Eggplant Caprese is baked in the oven, topped with an array of colorful heirloom tomatoes and melted whipped feta cheese and finished with fresh dill.
Provided by Heart Healthy Greek
Categories Main Dish
Time 50m
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Wash the eggplants and trim off the stems and slice into ½ inch thick rounds.
- Line a baking sheet with a kitchen towel & lay the eggplant slices in a single layer on the towel and sprinkle liberally with salt.
- Place another towel on top of the eggplant and another baking sheet or cutting board on top. You want something heavy enough to put weight on the eggplant to help draw out the moisture.
- Allow to sit for at least 10 minutes. Then gently wipe the excess water off of the eggplants using a towel.
- Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer.
- Lightly spray with cooking oil and sprinkle half of the oregano on one side and salt and pepper to taste, flip the eggplant over and add the remaining spices.
- Bake for 15 minutes and flip the slices and bake for another 15 minutes or until the slices have started to brown.
- Meanwhile, place all of the feta, olive oil, 1 tbsp dill and water (1 tbsp of water at a time) into a food processor.
- Blend on high until smooth stopping to scrape down the sides if needed.
- Wash the heirloom tomatoes and cut into ¼ inch slices and set aside.
- Once the eggplant slices have cooked remove the oven and top each slice with a slice of tomato and spread one tablespoon of the whipped feta on top.
- Bake for another 5 minutes, then set the oven to broil and broil for a few minutes until the cheese starts to bubble and brown slightly.
- Remove from the oven and top with fresh dill and serve.
Nutrition Facts : Calories 295 kcal, Carbohydrate 21 g, Protein 13 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 63 mg, Sodium 801 mg, Fiber 8 g, Sugar 13 g, ServingSize 1 serving
EGGPLANT CAPRESE WITH GRILLED TOMATO AND BASIL VINAIGRETTE
Provided by Tori Ritchie
Categories Cheese Dairy Tomato Vegetable Appetizer Side Vegetarian Backyard BBQ Mozzarella Basil Eggplant Summer Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Transfer to foil-lined baking sheet. Grill plum tomato until skin is charred and split, turning often, about 5 minutes. Transfer to sheet with eggplant and cool. Core plum tomato; place in blender. Add chopped basil, vinegar, and 1/4 cup oil. Blend until smooth. Season with salt and pepper. Transfer to small bowl. DO AHEAD Eggplant and dressing can be made 2 hours ahead. Let stand at room temperature.
- Overlap eggplant slices, cheese slices, and heirloom tomato slices on individual plates or large platter. Sprinkle with salt and pepper. Drizzle salad with dressing and garnish with basil sprigs.
EGGPLANT CAPRESE WITH TOMATO AND BASIL
Make and share this Eggplant Caprese With Tomato and Basil recipe from Food.com.
Provided by Vino Girl
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F
- Slice the eggplant and tomatoes crosswise into 1/2 inch pieces.
- Place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray.
- Set the tomatoes aside.
- In a small bowl combine the olive oil, vinegar, salt, and pepper.
- Brush the mixture over the eggplant and tomato slices, then set the remainder aside.
- Bake the eggplant slices for about 10 minutes.
- Turn them over, brush with more of the olive-oil mixture, then bake for another 10 minutes; set aside.
- Place the tomatoes on the same baking sheet and cook for 2 to 3 minutes, or until they're soft.
- Place a slice of cooked eggplant on a work surface. Top with a tomato slice, a basil leaf, a slice of mozzarella, a tomato slice, another slice of cheese, then a basil leaf. Finish the stack with a slice of eggplant.
- Repeat to make three more stacks.
- When ready to serve return the stacks to the oven for about 5 minutes to reheat and melt the cheese.
- Top each with a drizzle of the remaining olive-oil mixture and a fresh basil leaf.
Nutrition Facts : Calories 274.4, Fat 19.8, SaturatedFat 8.5, Cholesterol 44.8, Sodium 652, Carbohydrate 11.6, Fiber 5.5, Sugar 5.4, Protein 14.5
CAPRESE SANDWICH
This caprese sandwich is a staple in my family. We make it several times a month when things are hectic and we need a fast, fresh and healthy dinner-it's always a hit! -Stacey Johnson, Tacoma, Washington
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Spread mayonnaise on 1 side of each slice of toast. Top half the toast slices with tomatoes, salt and pepper. Add onion, mozzarella and basil; top with remaining bread slices.
Nutrition Facts : Calories 463 calories, Fat 29g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 753mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.
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CRISPY EGGPLANT CAPRESE STACK - GIRL WITH THE IRON CAST
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4.5/5 (15)Total Time 1 hr 5 minsCategory SaladCalories 472 per serving
- Line a baking sheet with paper towel and place sliced eggplant side by side. Sprinkle 1/2 the kosher salt on one side, then flip the eggplant slices and salt the other side. Let the eggplant rest at room temperature for 30 minutes to draw moisture out [see note]. After 30 minutes are over, rinse eggplant slices in a colander, and pat dry [see note].
- In separate bowls, place the panko breadcrumbs, beaten egg, and all purpose flour. Grab one of the eggplant slices and coat in the flour, lightly shake to remove excess. Next, dip each slice in the egg wash. Finally, place in the panko breadcrumbs and coat each side, pressing the breadcrumbs to adhere. Set aside and repeat with remaining slices.
- In a cast iron skillet, over medium heat [see note] once the oil is shimmering add 2-3 slices of eggplant careful to not overcrowd the pan. Cook for 3-4 minutes on each side until they are golden brown. Carefully remove from the oil and set on a paper towel lined plate to drain excess oil. Add small pinch of kosher salt and black pepper. Repeat and cook remaining eggplant slices.
- In a medium bowl, add the arugula, olive oil, lemon juice, kosher salt, and black pepper, toss to combine.
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