Tuesday, April 14, 2009

Eggplant with Mozzarella

I am sorry for being absent for so long my friends. This weekend was a little crazy but don't worry because this appetizer will make up for my not posting in a few days! If you love eggplants as much as I do, you will have to try this out.

I have always loved eggplant and mozzarella together (eggplant parm's are my FAVORITE) so I knew this was going to be great from the start. It was salty and savory thanks to the capers which is just what I was looking for. Everyone who enjoyed these last night couldn't get enough! Let me know what you think!

Serves 6
Basil Oil
1 cup tightly packed fresh basil leaves
1/4 cup olive oil

3 baby eggplants (1 lb.), sliced into 30 ½-inch-thick rounds
2 Tbs. olive oil
1 leek, halved, white and light green parts cut into half-moons
4 Tbs. white wine vinegar, divided
1 6-oz. ball fresh mozzarella, sliced into 6 rounds
2 Tbs. capers


  • To make Basil Oil: Blanch basil 5 seconds in 4 cups boiling, salted water. Drain, and plunge into ice water. Pat basil dry, then purée in blender with olive oil. Season with salt and pepper. Strain oil with mesh strainer, and discard basil.
  • Generously salt eggplant slices, and set in colander placed over bowl. Let stand 45 minutes to release liquid.
  • Meanwhile, heat olive oil in skillet over medium heat. Add leek, season with salt, and sauté 5 to 7 minutes, or until softened. Transfer to bowl.
  • Coat nonstick skillet with cooking spray, and heat over medium heat. Add half of eggplant slices, and season with salt. Cook 5 minutes, or until browned and caramelized, using spatula to move slices often to prevent sticking. Flip eggplant with spatula, add 2 Tbs. vinegar, reduce heat to medium-low, and cover.
  • Cook 5 to 7 minutes more, or until vinegar has evaporated and second side of eggplant is caramelized. Remove eggplant slices to covered bowl to keep warm. Repeat with remaining eggplant slices.
  • To serve: Place mozzarella slices on serving plates. Top each cheese slice with 5 slices eggplant, 1 Tbs. leek, 1 Tbs. Basil Oil, and sprinkling of capers. Season with salt and pepper.
Nutritional Information
Per Serving:
Calories 236, Protein 6g, Total fat 20g, Saturated fat 5.5g, Carbs 9g, Cholesterol 22mg, Sodium 402mg, Fiber 2g, Sugars 3g

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