The Mediterranean Dish · by Suzy Karadsheh★ 5.0
Roasted Eggplant Caprese Salad Recipe
NUTRITION · PER SERVING50M COOK
CAL 17%·PRO 29%
CARBS 6G6% OF CAL
2G FIBER0G ADDED3G INTRINSIC0G OTHER3G TOTAL SUGAR
FAT 29G75% OF CAL
13G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant with fresh tomato and mozzarella dressed in basil vinaigrette. An elegant appetizer that elevates the classic Caprese salad.
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Nutrition & ingredients
Ingredients
serves 6- 1 eggplant, sliced into 1/2-inch rounds
- Salt
- 3 large or steak tomatoes, sliced into 1/2-inch rounds
- Extra virgin olive oil
- 20 basil leaves, more for the dressing
- 16 Oz. fresh mozzarella cheese, sliced
- Basil Vinaigrette (optional)
- 1 small garlic clove, chopped
- 1 cup packed basil leaves
- 1/4 cup extra virgin olive oil
- 1/2 tbsp lime juice
- Pinch crushed red pepper
- Salt and pepper
At a glance
PER SERVING · TIME 50M
CAL 17%·PRO 29%
CARBS 6G6% OF CAL
2G FIBER0G ADDED3G INTRINSIC0G OTHER3G TOTAL SUGAR
FAT 29G75% OF CAL
13G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 691mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 242mg
- Calcium
- 292mg
- Iron
- 0.23mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 691MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.