Eggplant Caprese: the recipe for a quick and fresh summer appetizer

ingredients
  • Round eggplants
    2
    • 25 kcal

  • Copper tomatoes
    3-4
    • 15 kcal

  • Mozzarella or fiordilatte


    400 grams
  • Fine salt
    to taste
    • 21 kcal

  • Oregano
    to taste

  • Basil


    to taste
    • 15 kcal
  • Extra virgin olive oil
    to taste
    • 0 kcal

Calories refer to 100 grams of product

The eggplant caprese it’s a appetizers fresh and delicious summer inspired by the Caprese salad, a typical dish of Campania cuisine made from buffalo mozzarella, tomatoes and fresh basil. In our recipe, we added the Grilled eggplant, to alternate with mozzarella and tomato and to serve simply with extra virgin olive oil, Oregano And basil. You can use buffalo mozzarella or milk cream, for a lighter preparation. Here are the steps to get there.

How to prepare caprese eggplant

Eggplant Caprese the recipe for a quick and fresh summer
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Wash the eggplants, trim them and cut them into slices 1 to 2 centimeters thick (1). Heat the grill well over high heat, sprinkle it with salt and place the eggplant slices on top, lowering the heat. Cook for ten minutes, turning them from time to time (2). Once ready, lift them up and place them on a plate (3).

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Wash the tomatoes and cut them into slices (4). Also cut the very dry mozzarella into slices (5). Now assemble your caprese, put a slice of eggplant on the plate, continue with the slice of tomato and mozzarella, oregano and close with another slice of grilled eggplant. Complete with a drizzle of extra virgin olive oil and basil. Your eggplant caprese is ready to eat (6).

Advice

For the preparation use preferably round eggplants, but these will also long, according to your availability.

Those who prefer can enrich the preparation with a spoonful of basil pesto, to add to the layers to make the eggplant caprese even tastier.

In our preparation we served the caprese eggplant assembled in layers, thus obtaining individual portions, but you can also have slices of eggplant, mozzarella and tomato in a circle on a single plate, by alternating them.

Also try the eggplant turrets, a second dish made with eggplant, mozzarella, tomato sauce and aromatic herbs and oven-baked.

storage

It is advisable to consume the caprese eggplant immediately after its preparation. However, you can grill the eggplants ahead of time and put the dish together just before serving.

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