Photo courtesy of The Mediterranean Dish
Welcome to 30 Days on a Mediterranean Diet, our new blog series! It’s no secret that eating the Mediterranean way helps with heart health and weight loss. But fast-paced modern living makes it hard to stick to any diet, which is why each 30 Days on a Mediterranean Diet post will feature a healthy Mediterranean recipe.
If you like caprese salads, you’re going to fall in love with this variation featuring fiber-rich roasted eggplant. There’s a meaty fullness and satiety that eggplant provides – a welcome addition to classic caprese.
Hint: if you skip the second bake in the “Prep & Cook” instructions, the warm, smoky eggplant contrasts wonderfully with the still-chilled mozzarella.
Ingredients
1 eggplant, sliced into ½-inch rounds
3 large or steak tomatoes, sliced into ½-inch rounds
Extra virgin olive oil
20 basil leaves, more for the dressing
16 oz. fresh mozzarella cheese, sliced
Basil vinaigrette (optional)
1 small garlic clove, chopped
1 cup packed basil leaves
¼ cup extra virgin olive oil
½ tbsp lime juice
Pinch crushed red pepper
Salt and pepper
By: Laurentia Guesman, |
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