Tuesday, October 16, 2018

Warm Eggplant Caprese Salad #KitchenMatrixCookingProject

Tender, roasted eggplant topped with garden fresh tomatoes and mozzarella cheese, drizzled with olive oil and balsamic vinegar and sprinkled with fresh basil.

This warm salad can be served as a first course, a side dish or a wonderful Meatless Monday meal......

Cam of Culinary Adventures with Camilla, Karen of Karen's Kitchen Stories and I are cooking our way through The Kitchen Matrix by Mark Bittman.

We take turns each month choosing sections of the book from which we are inspired to create a dish.  We have a different theme each week and we get together and share our recipes each Tuesday.  This has been a year long journey that I have really enjoyed.  

The year is coming to an end but Cam didn't give us long to mourn the ending of the project.  She immediately not only invited us to join her on another cookbook adventure but she sent us the book and some product to get us started.  She is swell like that!!

I am anxious to start reading and creating with this new project but, for today, let's concentrate on finishing up the Kitchen Matrix Cooking Project.  This month, Cam chose the themes and this weeks theme is Eggplant.

Mark shares 12 different ways to enjoy grilled eggplant. I was not inspired to grill my eggplant however I do love eggplant and do grill it quite often as in this Ratatouille recipe and this Eggplant, Tomato and Pepper Salad.  But it was cold the day we enjoyed the dish I'm sharing with you and I preferred turning on the oven rather than the grill.

So I placed eggplant slices onto a baking sheet and roasted them to a tender golden brown before starting to add remaining layers to the salad.  This recipe could easily be made on the grill as well so it is perfect regardless of the weather.

Let's take a look at what Cam and Karen were inspired to make before I share this recipe......

I was inspired to make this salad based on Bittman's Italian Style Eggplant grilled over indirect heat.  His recipe includes garlic and has you grill both the eggplant slices and tomato slices.  It sounds amazing and will find it's way onto my grill one day soon.

salad, #Eggplant, #tomatoes, #mozzarella, #basil, #vegetablesides, #roastedvegetables, #MeatlessMonday
Vegetables, Side Dishes, Salads, Meatless, Vegetarian
Yield: 8 first course or 4 main course servingsPin it

Warm Eggplant Caprese Salad

prep time: 10 minscook time: 20 minstotal time: 30 mins
Tender, roasted eggplant topped with garden fresh tomatoes and mozzarella cheese, drizzled with olive oil and balsamic vinegar and sprinkled with fresh basil.


1 eggplant cut into 1" rounds (8 slices)
2 tomatoes cut into 8 slices
8 slices of fresh Mozzarella
2 lg. basil leaves, sliced in chiffonade style
olive oil
balsamic vinegar
salt and pepper, to taste


Place the eggplant rounds onto a baking sheet.  Brush with olive oil, season with salt and pepper and roast in a hot (400*) oven until golden brown and tender, about 15 minutes. 

Remove from oven.  Top with tomato slices and cheese slices.  Place under the broiler and cook until heated through and the cheese is melted, bubbly and turning brown. 

Drizzle with olive oil and balsamic vinegar.  Garnish with basil.  Serve immediately.


Inspired by the Kitchen Matrix Cookbook by Mark Bittman
Created using The Recipes Generator


  1. I love it!! We all went a similar direction. So happy to have you joining the Pretty Simple Cooking.

  2. Love this idea of roasting it and serving it as a warm salad! This sounds delicious. Can't wait for Pretty simple!


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