Roasted Eggplant Caprese

Roasted Eggplant Caprese

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, December 22, 2019.
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Ingredients

Caprese

  • 600g baby potatoes, sliced 1cm
  • 2 eggplants, sliced 1cm
  • 2 packs vine tomatoes, thinly sliced
  • 200g mozzarella, thinly sliced
  • 1 pack baby spinach

Pesto Mayo

  • 1 pack basil pesto
  • 3 Tbsp mayonnaise

To Serve

  • 1 bunch basil, picked
  • 1 pack balsamic glaze
  • Pinch of chilli flakes (optional)

Steps

  1. Preheat oven to 220°C. Prep potatoes & eggplant. Place potatoes and eggplant onto two separate lined oven trays. Drizzle both with oil and season. Roast potatoes in oven on upper rack for about 25 minutes, until golden and tender. Turn halfway through cook time. Roast eggplant on rack below potatoes, for about 20 minutes, turning halfway through cook time.
  2. Prep tomatoes & mozzarella. Season tomatoes and mozzarella with salt. Set aside.
  3. Prep pesto mayo. In a small bowl, combine pesto and mayonnaise.
  4. Prep spinach. Place spinach in a small bowl, drizzle with olive oil and season.
  5. Serve pesto mayo with potatoes, eggplant, tomatoes, mozzarella and basil. Finish with balsamic glaze and chilli flakes. Serve spinach on the side.

Nutritional Information

Energy 2531 kj
605 kcal
Protein 24.0g
Carbohydrate 40.8g
Fat 36.4g