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, February 24, 2019.



  • 400g baby potatoes
  • 1 eggplant
  • 1 pack vine tomatoes
  • 100g mozzarella
  • ½ bag baby spinach

Pesto Mayo

  • 1 pack basil pesto
  • 2 Tbsp mayonnaise

To Serve

  • 1 bunch basil
  • 1 pack balsamic glaze
  • Pinch of chilli flakes (optional)

Have Handy

  • Oil
  • Salt & Pepper


  1. Prep potatoes and eggplant Preheat oven to 220oC. Slice potatoes and eggplant 1cm and place separately on two lined oven trays. Drizzle with oil and season.
  2. Cook potatoes and eggplant Roast potatoes in oven for about 25 minutes, until golden and tender. Turn halfway through cooking time. Roast eggplant, on rack below potatoes, for about 20 minutes, turning halfway through cooking time.
  3. Prep salad Thinly slice tomatoes and mozzarella. Season your tomatoes and mozzarella well, flaky sea salt would be delicious.
  4. Prep pesto mayo Combine pesto and mayonnaise in a small bowl.
  5. Dress spinach Place spinach in a small bowl, drizzle with olive oil and season.
  6. Serve basil pesto mayo on plates and arrange potatoes, eggplant, tomatoes, mozzarella and basil leaves on top. Drizzle with balsamic glaze and sprinkle with chilli flakes. Serve spinach on the side.

Nutritional Information

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