Roasted Eggplant Caprese with Balsamic Glaze

Roasted Eggplant Caprese with Balsamic Glaze

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 28, 2018.
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Be sure to season your tomatoes and mozzarella well, with flaky sea salt is nice.

Ingredients

Roasted Eggplant Caprese

  • 400g baby potatoes, sliced 1cm-thick
  • 1 eggplant, sliced 1cm-thick
  • 8 vine tomatoes
  • 100g mozzarella
  • ½ bag rocket *

Basil Pesto Mayo

  • 50g veggie basil pesto
  • 2 tablespoons mayonnaise

To Serve

  • 15g balsamic glaze
  • 2 tablespoons picked basil leaves
  • Pinch of chilli flakes (optional)

Steps

  1. Preheat oven to 220°C. Line two oven trays with baking paper. Prepare potatoes and eggplant. Place potato slices on first prepared tray, drizzle with oil and season. Bake in oven for about 25 minutes, turning halfway through cooking time, until tender and golden.
  2. Place eggplant on second prepared tray and drizzle with oil. Season and bake in the oven (below potatoes) for about 20 minutes, turning halfway through cooking time.
  3. While potatoes and eggplant cook, slice tomatoes into 0.5cm slices and mozzarella into 0.5-1cm-thick slices. Set aside.
  4. Combine pesto and mayonnaise together in a small bowl and set aside.
  5. Place rocket in a small bowl and dress with a little olive oil and season.
  6. To serve, spoon basil pesto mayo onto plates or a platter and smooth out. Top with potatoes, eggplant, tomatoes and mozzarella. Season and sprinkle over rocket. Drizzle over balsamic glaze and sprinkle over basil and chilli flakes (if using).

Nutritional Information

Energy 2061 kj
493 kcal
Protein 19.8g
Carbohydrate 35.9g
Fat 28.5g