Baked Caprese Salad


  • 8 medium tomatoes
  • 8 slices of eggplant (sliced ​​into finger thickness)
  • 1/4 cup olive oil
  • 2 tablespoons of balsamic vinegar
  • Juice and rind of 1 lemon
  • 2 cloves of garlic
  • 1 teaspoon brown sugar
  • sea ​​salt
  • Black pepper
  • 8 slices of mozzarella cheese
  • basil leaves


Preheat the oven at 180 degrees. Wash and dry the tomatoes thoroughly. Cut the stems to two finger thicknesses, leaving them on them. Cut another finger-thick piece from the rest of the tomato. Prepare the other tomatoes in the same way. Whisk together the olive oil, 2 tablespoons of balsamic vinegar, the juice and finely grated zest of 1 lemon, 2 cloves of minced garlic, brown sugar, salt and pepper in a bowl. Lay the tomato and eggplant slices on the baking tray and apply the olive oil mixture generously on it. Bake in the hot oven for 15 minutes. Arrange the flat-cut tomatoes on top of the eggplant slices. Arrange in the order of mozzarella cheese and tomato with stem. Continue cooking in the hot oven for another 2-3 minutes. Gently lift the top tomatoes and place the basil leaves. Serve without delay.

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