Eggplant And Tomato Caprese Salad Food

EGGPLANT AND TOMATO CAPRESE SALAD

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.

EGGPLANT CAPRESE WITH TOMATO AND BASIL

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.

ROASTED EGGPLANT CAPRESE SALAD RECIPE

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!

ROASTED EGGPLANT AND TOMATO SALAD

Steps:

• Preheat oven to 450 degrees. Place eggplant and cherry tomatoes on nonstick baking sheet, season with salt and pepper and 1/8 cup of olive oil. Roast for 15 minutes or until slightly brown. When done, cut the eggplant in quarters and toss with 1/8 cup of olive oil, fresh basil and salt and pepper.

CHARRED CAPRESE SALAD

Steps:

• Preheat the grill to high.
• Combine the dried Italian seasoning, granulated garlic, salt and pepper on a plate. Brush the entire log of mozzarella with about a tablespoon of balsamic glaze, then roll in the dry spices. Place the cheese in the freezer to set up, 20 to 30 minutes.
• Oil the grill grates, then place the log of mozzarella on the grill to char quickly, about 2 minutes. Roll a quarter-turn and repeat until all sides are charred but not gooey, 2 minutes per side. Let it cool for a minute, then slice into 1/2-inch slices.
• Arrange the sliced tomatoes on a platter. Top the tomatoes with the sliced charred mozzarella, torn fresh basil, a drizzle of balsamic glaze, a sprinkle of sea salt and a drizzle of olive oil.

EGGPLANT CAPRESE WITH GRILLED TOMATO AND BASIL VINAIGRETTE

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.