Salad with Mozzarella, Roasted Eggplant and Tomatoes Recipe
This salad is a bit like caprese after a holiday in Sicily – to the classic combination of tomatoes and mozzarella you add aromatic roasted eggplant. Perfect for a summer dinner, a light lunch or as a colorful dish for an Italian-style party.
This salad combines the freshness of caprese with the smoky aroma of roasted eggplant, which gives the whole dish a more Sicilian character. The contrast between cool, delicate mozzarella, still-warm eggplant and juicy tomatoes makes the dish both light and surprisingly satisfying. Arugula or mixed salad leaves add a pleasant bitterness that balances the sweetness of the vegetables.
Chef's tips
Roast the eggplant until it’s soft inside and clearly browned on the edges – only then will it have an intense flavor instead of a “spongy” texture. It’s best to take the mozzarella out of the fridge at least 20 minutes before serving so it reaches room temperature and becomes creamier. Don’t skimp on good-quality olive oil and add salt only at the end, because the tomatoes will release juice and it will be easier to judge the right level of seasoning.
How to serve
Serve on a large platter so everyone can help themselves – it looks great on the table during a summer gathering on the balcony or in the garden. Chilled white wine, such as Pinot Grigio, or homemade lemonade with lemon and mint pairs nicely with this salad. You can serve it with crusty baguette or focaccia and treat it as a complete, light lunch on a hot day.
Ingredients
- eggplant large - 1 piece
- tomatoes ripe, medium-sized - 3 piece
- cherry tomatoes optional, for color - 150 g
- ball mozzarella preferably in brine - 200 g
- arugula or mixed salad leaves - 50 g
- olive oil good quality - 4 tablespoon
- vinegar or lemon juice - 1.5 tablespoon
- garlic clove small - 1 piece
- fresh basil - 8 leaves
- salt to taste
- freshly ground pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Wash the eggplant and slice into rounds about 1 cm thick, then cut into larger pieces (e.g. quarters of the slices).
- Place the eggplant pieces on a baking tray lined with baking paper, drizzle with 2 tablespoons of olive oil, season with salt and mix with your hands so each piece is lightly coated in oil. Roast for 20–25 minutes, until the eggplant is soft and lightly browned.
- Meanwhile, cut the tomatoes into thick slices or wedges, and halve the cherry tomatoes. Drain the mozzarella and tear it into smaller pieces with your fingers.
- In a small bowl, combine 2 tablespoons of olive oil and the balsamic vinegar. Add the garlic clove pressed through a garlic press or very finely chopped, a pinch of salt and pepper. Mix with a fork until the dressing comes together slightly.
- Spread the arugula or mixed salad leaves on a large platter. Arrange the roasted, slightly cooled eggplant, tomato pieces and mozzarella on top.
- Drizzle everything with the prepared dressing and gently toss with your hands or tongs so as not to crush the mozzarella. Finally, sprinkle with torn basil leaves and freshly ground pepper.
- Serve immediately at room temperature, while the eggplant is still slightly warm – this is when the flavors combine best.
Storage
If you have leftovers, store the salad and dressing separately in the fridge and combine just before serving. Eat within 1 day so the leaves don’t wilt too much.
