Roasted Eggplant Caprese

Bite sized makes anything a snack

Bite sized makes anything a snack

This is a great appetizer or first course that depends on fresh small whole eggplant. The type straight from the garden works best.

Baked Eggplant Caprese

  • 6-8 small whole eggplant sliced in half
  • 1 large tomato sliced into 6-8 flat wedges
  • 6-8 basil leaves
  • 6-8 slices fresh mozzarella
  • Extra virgin olive oil
  • Salt/pepper

Line a baking tray with tin foil. Place eggplant halves on sheet. Season with salt and pepper. Place one leaf basil, then a slice of tomato and drizzle with oil. Roast in an oven at 400 degrees for 7-10 minutes or until eggplant begins to turn golden brown. Top with cheese and roast until melted, about three minutes more. Serve hot.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Garden, Italian, Recipes, Sides, vegetarian and tagged , , , . Bookmark the permalink.

3 Responses to Roasted Eggplant Caprese

  1. It is eggplant season! This looks too good. So easy and a great recipe, beautiful photos. :)

  2. Kristy says:

    That photo is fantastic. We made a grilled version of this last night. It was delicious! We found the basil to be key. So good!

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