topBanner
Roasted Eggplant Caprese

Roasted Eggplant Caprese

with Toasted Fregula Sarda & Fresh Mozzarella

Read more

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!

Tags:Veggie
Allergens:WheatMilk

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

Total Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Eggplant

½ cup

Fregula Sarda

(ContainsWheat)

1 unit

Tomato

5 ounce

Spinach

1 unit

Veggie Stock Concentrate

2 tablespoon

Balsamic Vinegar

6 ounce

Fresh Mozzarella

(ContainsMilk)

1 bunch

Basil

Not included in your delivery

4.5 tablespoon

Olive Oil

unit

Salt

unit

Black Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3058.504 kJ
Calories731 kcal
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.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Serrated Knife
Baking Sheet
Baking Dish
Pan
Spoon
Large Bowl
Plate
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

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