Eggplant Caprese Salad With Basil Chiffonade And Olive Vinaigrette
15m prep 10m cook 25m ready
A smoky, earthy twist on classic caprese salad featuring broiled eggplant, smoked mozzarella, and a tangy olive vinaigrette. Topped with fresh basil chiffonade, this easy yet elegant dish is perfect for summer.
Ingredients
- 1 medium eggplant
- 1/4 cup extra virgin olive oil
- sea salt
- freshly ground black pepper
- 1 8-ounce ball smoked mozzarella
- 4 kalamata or other brine-cured black olives pitted and chopped fine
- 1 clove garlic minced
- 1 tbsp sherry vinegar
- 6 large basil leaves
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 74.8 mg
- Iron: 1.06 mg
- Magnesium: 13.2 mg
- Phosphorus: 58.5 mg
- Potassium: 194 mg
- Zinc: 0.46 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 medium eggplant
- 1/4 cup extra virgin olive oil
- sea salt
- freshly ground black pepper
- 1 8-ounce ball smoked mozzarella
- 1 tbsp sherry vinegar
- 6 large basil leaves
Prepare
- 4 kalamata or other brine-cured black olives, pitted and chopped fine
- Mince 1 clove garlic
Let's Cook
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Step 1.
Preheat the broiler with a rack placed about 4 inches from the heat. Line a sheet pan with foil.
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Step 2.
Trim the eggplant and cut it crosswise into ½-inch slices, aiming for 8 slices. Brush both sides with olive oil and season lightly with salt and pepper.
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Step 3.
Arrange the eggplant slices in a single layer on the foil-lined sheet pan. Broil until browned and tender, turning once and moving slices around for even cooking, about 4-5 minutes per side. Alternatively, grill over medium coals. Let cool to room temperature on the pan.
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Step 4.
Arrange the cooled eggplant slices on a platter. Trim the rounded ends from the smoked mozzarella ball and cut it crosswise into 8 slices. Place one mozzarella slice on each eggplant slice.
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Step 5.
While the eggplant cools, make the vinaigrette: In a small bowl, combine the finely chopped olives, minced garlic, and sherry vinegar. Whisk in the olive oil until emulsified, then season with salt and pepper to taste.
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Step 6.
Make the basil chiffonade: Stack the basil leaves on a cutting board, roll them up lengthwise, and slice crosswise into thin strips.
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Step 7.
Scatter the basil chiffonade over the eggplant and mozzarella. Stir the vinaigrette and spoon it over the salad.
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Step 8.
Serve at room temperature, accompanied by any remaining vinaigrette.
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