Best Eggplant Tomato And Mozzarella Salad Recipes

EGGPLANT, TOMATO AND MOZZARELLA STACKS, HOT OR COLD

Eggplant, Tomato and Mozzarella Stacks, Hot or Cold image

So easy, so few ingredients, and so tasty! Simply heat this in winter for a side dish, or serve it cold with a vinaigrette dressing in summer, as a salad. It's best to use fresh herbs, which I could not get because I made this in midwinter and I had to use dried herbs.

Provided by Zurie

Categories Cheese

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

2 eggplants (nicely round, not slender)
4 teaspoons olive oil (or more)
2 large ripe tomatoes
8 slices mozzarella cheese (pre-spiced is fine)
finely chopped herbs (like basil, oreganum, thyme)
salt and black pepper
4 tablespoons vinaigrette dressing (if making this a salad)

Steps:

Heat oven to 350 deg F/180 deg Celsius.
From each eggplant/aubergine, slice 6 rounds, about 1/3" thick. Discard the thinner ends. You now have 12 rounds. Put a sheet of nonstick baking paper on a cookie tin. Arrange the slices in a single layer, and drizzle each with a little olive oil.
Bake for about 15 minutes, or until the slices are soft -- do not burn. Cool and keep.
To assemble, slice each tomato into 4 even slices, discarding the ends, so you have 8 tomato slices.
Chop your herbs of choice finely, or use dried herbs if fresh herbs are not available.
Starting with an eggplant slice, stack each of 4 stacks as follows: eggplant, tomato, mozzarella, eggplant again, tomato slice, eggplant, mozzarella slice.
SEASON each layer lightly as you go, with just tiny pinches of salt, and a sprinkle of herbs and black pepper.
You will have 4 stacks, serving 2 - 4 people.
As a warm side dish: heat gently in a warm oven (under cooking point of 212 deg F) until the tomato slices are warm and the mozzarella melts. Delicious with fried chicken pieces/.
As a salad: drizzle with a tangy French vinaigrette and serve with toasted bruschetta slices.

Nutrition Facts : Calories 712.7, Fat 52.1, SaturatedFat 19.6, Cholesterol 91.3, Sodium 743.6, Carbohydrate 36.5, Fiber 17.8, Sugar 17.5, Protein 31.9

GRILLED EGGPLANT AND FRESH MOZZARELLA SALAD

Grilled Eggplant and Fresh Mozzarella Salad image

Provided by Michael Symon : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 medium globe eggplants
Kosher salt and freshly cracked black pepper
Olive oil, for drizzling
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
2 cups arugula
2 cups fresh mozzarella large dice (you can tear instead of dice)
1 small red onion, thinly sliced

Steps:

Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Peel the eggplants and slice into 1/2-inch-thick rings. Sprinkle with salt and pepper and drizzle with olive oil on both sides. Place on the direct-heat side of the grill and char, cooking until softened, about 2 minutes per side. Remove to a cutting board and cut each slice into quarters.
In a small bowl, whisk together the red wine vinegar, Dijon and honey. Drizzle in 1/2 cup of olive oil and season with salt and pepper. In a large bowl, combine the arugula, mozzarella, onion and eggplant. Dress with the vinaigrette and serve!

GRILLED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL

Grilled Eggplant with Mozzarella, Tomatoes, and Basil image

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 large Italian eggplants
Good-quality olive oil
1/2 pound fresh whole-milk mozzarella
3 large ripe tomatoes, red or yellow or a combination of both
1 bunch fresh basil
Balsamic vinegar
Kosher salt and freshly ground pepper

Steps:

Prepare a barbecue (or preheat a broiler). Cut the eggplants into slices about 1/2-inch thick. Spread on a baking sheet and brush with olive oil on both sides. Set aside.
Cut mozzarella in half crosswise, then slice each half about 1/4-inch thick to create half-moon shaped pieces. Slice tomatoes in the same manner. Arrange tomatoes and mozzarella decoratively around the edge of a large serving platter.
Place eggplant slices on barbecue (or place on baking sheet in broiler) and cook, turning once, until nicely charred on each side; the eggplant should almost caramelize. Arrange the cooked eggplant down the center of the serving platter, surrounded by the tomatoes and mozzarella. Pluck about 12 large leaves from the basil bunch, stack them, roll them up like a cigar, then slice crosswise into thin shreds (?chiffonade?). Scatter the basil shreds over the vegetables and cheese, then drizzle balsamic vinegar and more olive oil over all. Sprinkle with salt and pepper, to taste, and let stand until eggplant is at room temperature.

EGGPLANT AND TOMATO PANZANELLA: BREAD SALAD

Eggplant and Tomato Panzanella: Bread Salad image

This is one of my favorite summertime sidedishes. Tossing the salad while the eggplant is still warm softens the mozzarella and really brings the whole dish together

Provided by Allybee Z

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1/2 loaf French bread, cut into 1-inch cubes
2 finely minced garlic cloves
2 tablespoons olive oil
2 tablespoons melted butter
salt and pepper
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 tablespoon chiffonade mint
1 tablespoon chiffonade basil (trust me, the herbs really make the dish)
2 large eggplants, cut into 1-inch cubes
1 tablespoon olive oil
1 tablespoon melted butter
salt and pepper
3 cups halved cherries or 3 cups grape tomatoes
1/4 lb fresh mozzarella cheese, cut into 1-inch cubes

Steps:

Preheat oven to 425 degrees F.
Toss bread cubes with garlic, olive oil, butter, and salt and pepper. Cook in preheated oven for ten minutes or until lightly brown and crispy. set aside to cool slightly.
Toss eggplant with olive oil, melted butter, and salt and pepper to taste.
Roast in preheated oven for 20 minutes or until tender and golden brown.
To make viniagrette: combine balsamic vinegar, salt, pepper, and olive oil.
To prepare salad: combine tomatoes, eggplant, bread, and mozzarella. Toss with vinaigrette and garnish with herbs.

Nutrition Facts : Calories 633.4, Fat 37.7, SaturatedFat 12.5, Cholesterol 45.3, Sodium 736.4, Carbohydrate 63.8, Fiber 13.5, Sugar 20.8, Protein 15.5

EGGPLANT AND TOMATO CAPRESE SALAD

Eggplant and Tomato Caprese Salad image

Provided by Food Network

Categories main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 medium eggplants, sliced in 1/2-inch thick rounds
Extra-virgin olive oil, for brushing and serving
Kosher salt and freshly ground black pepper
4 medium tomatoes, sliced 1/2-inch thick
1 pound fresh mozzarella, sliced 1/4-inch thick
1 bunch fresh basil leaves
Good-quality aged balsamic vinegar, for serving
Coarse sea salt, for serving

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.