Eggplant Caprese

Ingredients

• Eggplants ½ piece
• Ground Black Pepper to taste
• Ocean salt to taste
• Flaky sea salt a pinch
• Mascarpone Cheese Unagrande 3 pieces
• Olive Oil 2 tablespoons
• Tomatoes 0.3 piece
• Arugula ½ bunch
• White Balsamic Cream 1 tablespoon
• Fresh basil leaves 1 piece

Step-by-Step Guide

Step 1

Slice the eggplant into rounds: 2 of them about 1 cm thick, the other two thin (about 3 mm).

Step 2

Slice the mozzarella into pieces about 8 mm thick. Season with pepper and a little salt.

Step 3

Heat mustard oil in a pan and add a pinch of coarse salt.

Step 4

Fry the eggplant on both sides until golden brown.

Step 5

Slice the tomato into rounds about 8 mm thick. Season with salt.

Step 6

On a thin slice of eggplant, place the mozzarella.

Step 7

Then add the tomato.

Step 8

Top with arugula leaves.

Step 9

Then add the thick slice of eggplant and repeat the last 3 steps. Close with a thin slice of eggplant.

Step 10

Drizzle with balsamic sauce.

Step 11

Serve with a basil leaf.