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Roasted Eggplant Caprese

Roasted Eggplant Caprese

with Toasted Fregula Sarda & Fresh Mozzarella

Everyone loves a classic Caprese - it's basically an excuse to call cheese a salad. Our version keeps all the good stuff, with meaty eggplant, hearty fregula sarda, and a virtuous spinach salad added for good measure. Got some flakey sea salt hanging around? This is the perfect time to use it!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

1 unit


½ cup

Fregula Sarda

(Contains Wheat)

1 unit


5 ounce


1 unit

Veggie Stock Concentrate

2 tablespoon

Balsamic Vinegar

6 ounce

Fresh Mozzarella

(Contains Milk)

1 bunch


Not included in your delivery

4.5 tablespoon

Olive Oil




Black Pepper


Nutrition Values

/ per serving
Calories731 kcal
Energy (kJ)3059 kJ
Fat40 g
Saturated Fat0 g
Carbohydrate64 g
Sugar0 g
Dietary Fiber13 g
Protein30 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Serrated Knife
Baking Sheet
Baking Dish
Large Bowl



Preheat oven to 400 degrees. Thinly slice the tomato. HINT: Serrated knives make slicing tomatoes a breeze! Slice the eggplant into 1/2-inch rounds.

Roast eggplant, tomatoes

Toss the eggplant on a baking sheet with 1 tablespoon olive oil and season with salt and pepper. HINT: Eggplant soaks up olive oil like a sponge; do your best to coat all the slices evenly! If there's room, place the tomatoes to one side of the baking sheet and toss with another 1/2 tablespoon olive oil, then season with salt and pepper. If one baking sheet is too small, place the tomatoes on a second baking sheet or in a small baking dish. Place the baking sheet in the oven to roast for about 25-30 minutes, flipping halfway through, until eggplant is golden brown and tomato is softened and slightly caramelized.

Cook fregula sarda

Meanwhile, heat 1/2 tablespoon olive oil in a medium pan over medium heat. Add the fregula sarda and toast, stirring constantly, until golden brown. Stir in 1 cup water and the stock concentrate, then reduce heat to low and cover for 5-8 minutes. Taste the fregula sarda to determine doneness. If not yet al dente, add more water and cook until just tender. Then, increase heat to medium and continue to cook, stirring, until the water is absorbed and the fregula begins to crisp. Set aside.

Slice the mozzarella

Thinly slice the mozzarella into 6 slices. Pick the basil leaves from stems. Toss the spinach in a large bowl with 1 tablespoon balsamic vinegar and 2 tablespoons olive oil. Season with salt and pepper.

Build the caprese

Build the caprese: layer the roasted eggplant slices on a plate with mozzarella, roasted tomato, and basil. Sprinkle the fregula sarda on top and drizzle with 1/2 tablespoon olive oil and remaining balsamic vinegar. Season with salt and pepper.


Serve the caprese with the spinach salad to the side and enjoy!