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.


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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