Tomato salad with eggplant and mozzarella

Name: Tomato salad with eggplant and mozzarella
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 SERVINGS
Cuisine: Italská kuchyně
Ingredients: 800 g eggplant; 4 tablespoons olive oil; 100 g red bell pepper flesh; 100 g yellow bell pepper flesh; 300 g cherry tomatoes; 2 tablespoons finely chopped basil; 100 g capers; 4 tablespoons red wine vinegar; 400 g mozzarella; pepper; salt; The salad's flavor is best enhanced when combined with fresh, light wines. Choose white or sparkling wines with juicy acidity.

4 SERVINGS

Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS

800 g eggplant
4 tablespoons olive oil
100 g red bell pepper flesh
100 g yellow bell pepper flesh
300 g cherry tomatoes
2 tablespoons finely chopped basil
100 g capers
4 tablespoons red wine vinegar
400 g mozzarella
pepper
salt

WINE PAIRING

The salad's flavor is best enhanced when combined with fresh, light wines. Choose white or sparkling wines with juicy acidity.

INSTRUCTIONS

1
Preheat the oven to 190 °C.
2
Cut off the stem from the eggplant and dice the flesh, including the skin, into 2 cm cubes. Season with salt and pepper, add 3 tablespoons of olive oil, mix, and arrange in a single layer on a baking sheet. Place in the preheated oven for 20 minutes. Transfer the baked eggplant to a bowl, mix with the remaining olive oil, and let cool.
3
Dice the bell peppers into 2 cm cubes, halve the cherry tomatoes. Add basil, capers, and wine vinegar, mix, and season with salt and pepper to taste. Tear the mozzarella into bite-sized pieces.
4
Divide the cooled eggplant among individual plates. Top the eggplant with the mixed vegetables and torn mozzarella.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.