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Eggplant Salad Caprese

Eggplant Salad Caprese (Prepared)


10 mins


50 mins




3 small eggplants
2 medium tomatoes, sliced
350g bocconcini cheese, sliced
1/4 cup firmly packed basil leaves
Classic Italian Dressing
1/4 cup olive oil
1 clove garlic, crushed
1 teaspoon seeded mustard
1 teaspoon sugar
2 tablespoons red wine vinegar


Step 1

Cut eggplants into 1cm slices, place on wire racks, sprinkle with salt; stand 30 minutes.

Step 2

Rinse eggplant under cold water; drain on absorbent paper. Cook eggplant in heated oiled griddle pan until tender and browned on both sides.

Step 3

Layer eggplant with remaining salad ingredients on serving platter; drizzle with three-quarters of the Classic Italian Dressing. Cover; refrigerate for at least 15 minutes or up to 3 hours.

Step 4

Just before serving, drizzle with remaining Classic Italian Dressing. Classic Italian Dressing: Combine all ingredients in a jar; shake well.

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