Eggplant (Aubergine) Salad Caprese Recipe

Name: Eggplant (Aubergine) Salad Caprese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small eggplants; salt; 2 medium tomatoes, sliced; 350 g bocconcini, sliced; ¼ cup firmly packed fresh basil leaf; ¼ cup olive oil; 1 garlic clove, crushed; 1 teaspoon grainy mustard; 1 teaspoon sugar; 2 tablespoons red wine vinegar

Servings: persons

3 small eggplants
salt
2 medium tomatoes, sliced
350 g bocconcini, sliced
¼ cup firmly packed fresh basil leaf
¼ cup olive oil
1 garlic clove, crushed
1 teaspoon grainy mustard
1 teaspoon sugar
2 tablespoons red wine vinegar

1
Cut eggplant into 1cm slices (no need to salt if young).
2
Cook eggplant in oiled heated griddle pan until tender and browned on both sides.
3
Layer eggplant with remaining salad ingredients on serving platter; drizzle with three-quarters of the Classic Italian Dressing.
4
Cover and refrigerate for at least 15 mins or up to 3 hours.
5
Just before serving, drizzle with the remaining Classic Italian Dressing.
6
Classic Italian Dressing: Combine all ingredients in a jar and shake well.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 small eggplants, salt, 2 medium tomatoes, sliced, 350 g bocconcini, sliced, and more.

Yes, Eggplant (Aubergine) Salad Caprese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant (Aubergine) Salad Caprese

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