EGGPLANT (AUBERGINE) SALAD CAPRESE

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Eggplant (Aubergine) Salad Caprese image

I just love this recipe and it looks so good on the platter. From the Not-so-humble vegetable cookbook. Cook time does not take in the standing time.

Provided by Latchy

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 small eggplants
salt
2 medium tomatoes, sliced
350 g bocconcini, sliced
1/4 cup firmly packed fresh basil leaf
1/4 cup olive oil
1 garlic clove, crushed
1 teaspoon grainy mustard
1 teaspoon sugar
2 tablespoons red wine vinegar

Steps:

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

Nutrition Facts : Calories 498.3, Fat 34, SaturatedFat 13.5, Cholesterol 69.1, Sodium 574.4, Carbohydrate 29.3, Fiber 14.9, Sugar 13.3, Protein 24.3

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