Roasted Eggplant Caprese

Roasted Eggplant Caprese

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 28, 2018.
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Ingredients

Roasted Eggplant Caprese

  • 400g baby potatoes
  • 1 eggplant
  • 1 pack vine tomatoes
  • 100g mozzarella cheese
  • ½ bag rocket

Basil Pesto Mayo

  • 1 pack basil pesto
  • 2 Tbsp mayonnaise

TO SERVE

  • ½ bunch basil
  • 1 pack balsamic glaze

Steps

  1. Prep potatoes and eggplant Preheat oven to 220°C. Slice potatoes and eggplant 1cm and place separately on two lined oven trays. Drizzle with oil and season.
  2. Cook potatoes and eggplant Bake potatoes in oven for about 25 minutes, until golden and tender. Turn halfway through cooking time. Bake eggplant, on rack below potatoes for about 20 minutes, turning halfway through cooking time.
  3. Prep salad Slice tomatoes 0.5cm and slice mozzarella into 0.5cm thick slices. Season tomatoes and mozzarella well, flaky sea salt is delicious. Set aside
  4. Prep pesto mayo Combine pesto and mayonnaise together in a small bowl and set aside
  5. Dress rocket Place rocket in a small bowl, dress with a little oil and season
  6. Serve basil pesto mayo on plates and arrange potatoes, eggplant, tomatoes, mozzarella and basil leaves on top. Drizzle with balsamic glaze and sprinkle with chilli flakes. Serve rocket on the side.

Nutritional Information

Energy 2497 kj
597 kcal
Protein 19.9g
Carbohydrate 37.3g
Fat 39.6g