Tomato, Eggplant, and Mozzarella Salad recipe - ingredients, nutrition and when to eat it
This salad pairs roasted eggplant and tomatoes with creamy mozzarella and basil. The tender eggplant and fresh, bright tomatoes make it a lovely choice for a…
This salad pairs roasted eggplant and tomatoes with creamy mozzarella and basil. The tender eggplant and fresh, bright tomatoes make it a lovely choice for a light lunch or dinner.
Salads & light · 20 minutes to cook
Nutrition (per 412.2g serving): 373.2 kcal · protein 18.6g · carbohydrate 15.9g · fat 27.1g · sodium 600.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the eggplant dry before roasting so it browns more evenly in the pan.
Tips: Add the mozzarella just before serving to keep it from getting watery.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Tomato — 1 pc
- Mozzarella cheese — 60 g
- Basil — 5 sheet
- Olive oil — 1 Tbsp
- Balsamic vinegar — 1 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp