Roasted Eggplant Caprese

Roasted Eggplant Caprese

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 22, 2019.
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Ingredients

Caprese

  • 400g baby potatoes, sliced 1cm
  • 1 eggplant, sliced 1cm
  • 1 pack vine tomatoes, thinly sliced
  • 100g mozzarella, thinly sliced
  • 1/2 pack baby spinach *

Pesto Mayo

  • 1 pack basil pesto
  • 2 Tbsp mayonnaise

To Serve

  • 1 bunch basil, picked
  • 1 pack balsamic glaze

Steps

  1. Preheat oven to 220°C. Prep potatoes & eggplant Place potatoes and eggplant onto two separate lined oven trays. Drizzle both with oil and season. Roast potatoes in oven on upper rack for about 25 minutes, until golden and tender. Turn halfway through cook time. Roast eggplant, on rack below potatoes, for about 20 minutes, turning halfway through cook time.
  2. Prep tomatoes & mozzarella. Season tomatoes and mozzarella with salt. Set aside.
  3. Prep pesto mayo. In a small bowl, combine pesto and mayonnaise.
  4. Prep spinach. Place spinach in a small bowl, drizzle with olive oil and season.
  5. Serve pesto mayo with potatoes, eggplant, tomatoes, mozzarella and basil. Finish with balsamic glaze and a pinch of chilli flakes. Serve spinach on side.

Nutritional Information

Energy 2805 kj
670 kcal
Protein 25.4g
Carbohydrate 48.7g
Fat 39.4g