Roasted Eggplant Caprese

Roasted Eggplant Caprese

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 20, 2018.
Order Now
Order Now

Ingredients

Caprese

  • 400g baby potatoes
  • 1 eggplant
  • 8 vine tomatoes
  • 100g mozzarella
  • 50g rocket

Pesto Mayo

  • 50g veggie basil pesto
  • 2 Tbsp mayonnaise

To Serve

  • 15g veggie balsamic glaze
  • 2 Tbsp basil
  • Pinch of chilli flakes (optional)

Steps

  1. Preheat oven to 220°C. Line two oven trays with baking paper. Slice potatoes and eggplant 1cm thick.
  2. Place potato slices on first prepared tray, drizzle with oil and season. Roast for about 25 minutes, turning halfway through cook time, until tender and golden.
  3. Place eggplant on second prepared tray and drizzle with oil. Season and roast (below potatoes) for about 20 minutes, turning halfway through cook time.
  4. While potatoes and eggplant cook, slice tomatoes and mozzarella 0.5cm. Set aside.
  5. Combine pesto and mayonnaise together in a small bowl and set aside. Place rocket in a small bowl and dress with a little olive oil and season.
  6. To serve, spoon basil pesto mayo onto plates or a platter and smooth out. Top with potatoes, eggplant, tomatoes and mozzarella. Season and sprinkle over rocket. Drizzle over balsamic glaze and sprinkle over basil leaves and chilli flakes (if using).

Nutritional Information

Energy 2061 kj
493 kcal
Protein 19.8g
Carbohydrate 36.0g
Fat 28.5g