This salad is not just a feast for the eyes; it’s a delightful combination of roasted eggplant, creamy fresh mozzarella, ripe tomatoes, and fragrant basil.
Ingredients
Scale:
1 large eggplant, sliced into ½-inch rounds
2 medium ripe tomatoes, sliced, preferably heirloom
8 oz fresh mozzarella, sliced, ideally buffalo mozzarella
1 cup fresh basil leaves, torn
Salt, to taste
Freshly ground black pepper, to taste
1 cup balsamic vinegar
2 tablespoons extra virgin olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the sliced eggplant on the baking sheet, sprinkle with salt, and let sit for 15 minutes.
Pat the eggplant slices dry, drizzle with olive oil, and season with pepper. Roast for about 25-30 minutes, flipping halfway through, until golden brown and tender.
While eggplant is roasting, pour balsamic vinegar into a saucepan, bring to a simmer, and reduce heat to low. Simmer for 10-15 minutes until thickened.
On a large platter, layer the roasted eggplant, fresh mozzarella, and tomato slices, tucking basil leaves in between.
Drizzle the balsamic reduction and olive oil over the salad. Add a sprinkle of salt and freshly cracked pepper. Serve immediately.
