Caprese with Eggplants.
Salads • Italian
Description
Caprese with Eggplants.
Ingredients
- Eggplants 2 pieces
- Spanish onions 5 oz
- Garlic 1 head
- Truffle Oil 0 oz
- Grated Pecorino Pepato Cheese 0 oz
- Marinated cherries 10 oz
- Melted Cheese 5 oz
- Olive Oil 5 fl oz
- Soy Sauce 0 fl oz
- White Balsamic Cream 0 oz
Step-by-Step Guide
Step 1
First, marinate the large mozzarella balls. Thinly slice and marinate in a mixture of soy sauce, olive oil, and garlic; you can add chili. Marinate for about 20 minutes.
Step 2
Thinly slice the eggplants (0.5 cm) and spread them on a baking sheet lined with parchment paper. Brush the paper well with vegetable oil. Place the eggplants in the oven (convection at 390°F for 15–20 minutes) until golden brown. While the eggplants are roasting and the mozzarella is marinating, prepare the cherry tomatoes. Cut them in half, mix with the half-rings of red onion, and combine (with your hands!!) with balsamic cream, olive oil, and garlic.
Step 3
On a long platter, alternate layers of eggplants and mozzarella slices, drizzling with the remaining marinade. Arrange the tomato sauce on the sides.
Step 4
Sprinkle with grated Parmesan and scatter fresh basil leaves on top, then drizzle with truffle oil.
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