Eggplant Caponata Salad Recipe
Eggplant caponata salad recipe
Fresh, vegetarian and super fast - this eggplant caponata salad ticks all the boxes.
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To get started with this recipe, we have to prepare a few ingredients. You can cook Eggplant caponata salad recipe using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant caponata salad recipe:
- 1 garlic clove, crushed
- 1/2 cup other virgin olive oil
- 4 baby eggplants, cut lengthways into 5mm strips
- 2 tbsp red wine vinegar
- 100g tomato medley mix, halved
- 2 tomatoes, thickly sliced
- 1/4 cup pitted kalamata olives
- 3 bocconcini, something like torn
- 1/4 cup light basil leaves
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Instructions to make Eggplant caponata salad recipe:
- Place garlic and half the oil in a bowl. Season in the same way as salt and pepper.
- Place eggplant strips roughly speaking a large baking tray. Brush garlic oil higher than eggplant. Heat barbecue grill a propos medium-high heat. Cook eggplant for 1 to 2 minutes each side or until painful and charred. Transfer eggplant to a large serving dish. Set aside for 10 minutes to cool.
- Whisk vinegar and enduring permanent oil in a small bowl. Season following salt and pepper.
- amass tomato, olives, bocconcini and basil to eggplant. Toss gently to combine. Drizzle in the same way as dressing. Serve.
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