Roasted Eggplant Caprese Salad Recipe (2024)

FAQs

Should I soak eggplant before roasting? ›

Salting versus brining

To salt, just slice the eggplant into rounds, scatter 1 teaspoon of salt on top, leave for 30 minutes, then pat dry. Brining (soaking in salted water) will do the same job but also make the flesh super creamy.

Dip in a light batter: Dip the eggplant slices in a light batter made of flour and water or egg. This will help create a crispy coating. Fry in hot oil: Heat the oil to about 375°F (190°C) and fry the eggplant slices until golden brown on both sides.

Health Benefits of Caprese Salad:

Tomatoes are rich in lycopene, a powerful antioxidant that protects against cancer and heart disease. Mozzarella cheese is a great source of protein, calcium, and vitamin D. Basil leaves contain essential oils that have anti-inflammatory and antibacterial properties.

Caprese is truly a magical and perfect combination of flavors, textures, and freshness: ripe tomatoes, fresh mozzarella cheese, basil, and some kind of drizzle of either olive oil or balsamic… or both. For this Caprese, I used a simple balsamic reduction, which results in a pretty presentation and gorgeous flavor.

The skin is edible, so you can leave it on when preparing eggplant. Cut off the stem and then cut into your desired shape—slices and cubes are popular options. Cut off and discard any parts that are turning brown. Those parts are more bitter than the normally creamy white interior.

While the skin of a small young eggplant is edible, the skin becomes bitter on larger or older eggplants and should be peeled. When in doubt, the answer to, "Do you peel eggplant before cooking?" is yes, peel it. Use a vegetable peeler or paring knife to remove the skin.

If you are worried that the eggplant might be bitter, slice or cube it, then salt it liberally and allow it to drain for an hour or so before cooking. Putting salt on the eggplant triggers osmosis, which draws out excess moisture and the bitterness along with it.

Undercooked eggplant is often bitter, especially if you're using a thick-skinned globe eggplant commonly found at most grocery stores. Peel the skin or taste and cook the eggplant for a little longer if that's the case.

A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking. This will further soften the eggplant preventing it from soaking up fat while cooking.

The ingredients were not so much chosen for their taste, although they pair perfectly together, but because of patriotism. With green basil leaves, white tomatoes, and red tomatoes, caprese also serves as a tribute to the Italian flag. In fact, this isn't the only famous dish that uses the colors of the Italian flag.

How long does caprese salad last in the fridge? ›

I recommend eating within 24 hours, but this chopped Caprese salad will stay good in the refrigerator for 2-3 days.

The salad is named after the island of Capri, where it is believed to have originated. Two common stories about its origin include it being an homage to the Italian flag or "in the 20th century to appease the palates of vacationing royalty and important politicos".

If you're going to cook and want a melted cheese vibe then Gruyere cheese, cheddar or Swiss cheese would be the best substitutes. But if you're using the fresh mozzarella balls in a Caprese salad with basil and tomatoes I'd go for a softer cheese like ricotta or goats cheese or even labneh (yogurt cheese balls).

What to serve as a main with Caprese salad? I love to serve a number of things with my Caprese like Ribs, Steak, Salmon, Pasta, Grilled Chicken... skies the limit.

When selecting tomatoes, choose fragrant ones that smell earthy at the stem end and feel heavy for their size. Avoid any with wrinkled skins. You can also make a caprese with smaller tomato varieties, such as plum, roma, cherry, grape, or sungold.

Submerge the pieces in the salted water. Use an upside-down plate or pot lid to weigh down the eggplant so it is fully submerged in the water. Let the eggplant sit in the brine for at least 30 minutes and up to 1 hour. Drain the eggplant and pat it dry with a clean kitchen towel or layers of paper towels.

Next, soak the eggplant in ice-cold water: The chill shocks the surface of the vegetable and fills tiny air pockets between the cells, preventing the oil from entering them.