Caprese-style eggplants are a very simple dish to serve as a main course or as an appetizer, light and to be eaten cold, making it ideal for hot summer days. The eggplant caprese is made with grilled eggplants, tomato, and mozzarella, thus a light dish, perfect for those on a diet or following a vegetarian diet. If you serve the eggplants with tomato and mozzarella as an appetizer, one per person is enough, but if you want them for lunch or dinner, then 4 per person is the perfect amount. I recommend checking out other EGGPLANT RECIPES. Now let’s see how to make caprese-style eggplants and if you try them, let me know. Barbara
I also recommend trying these eggplant recipes:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 eggplant
- 2 mozzarellas
- 2 tomatoes
- leaves basil
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
How to prepare Caprese-style Eggplants
Let’s start preparing the caprese-style eggplants, trim the eggplant, wash it, and cut it into slices half a centimeter thick (about 1/4 inch). Heat the grill pan, and when it’s very hot, cook the eggplants on both sides.
Wash the tomatoes, remove the stem attachment, and slice them half a centimeter thick (about 1/4 inch), also slice the mozzarella.
Now take a grilled eggplant, place a slice of tomato, a slice of mozzarella, and a basil leaf on top, continue this way until the caprese-style eggplants are prepared. Arrange the eggplants on a plate and season with salt, pepper, and extra virgin olive oil, serve immediately.
How to store Caprese-style Eggplants
Store them in the fridge for 2/3 days
