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Tomato Salad with Roasted Eggplant and Mozzarella
(0)
45 min
Under an hour
Knuspr-Küche
Dieser mediterrane Tomatensalat kombiniert im Ofen geröstete Auberginenwürfel mit cremigem Mozzarella, fruchtigen Kirschtomaten und aromatischen Kapern. Ein leichtes, gesundes Gericht, das perfekt als sommerliches Mittagessen oder Beilage zum Grillen passt. Die Kombination aus warmen Auberginen und kühlem Käse sorgt für ein besonderes Geschmackserlebnis.
Preparation method
Preheat the oven to 190 °C.
Wash the eggplant, remove the stem, and cut the flesh with the skin into cubes of approx. 2 cm. Season the cubes with salt and pepper, add 3 tablespoons of olive oil, mix well, and spread in a single layer on a baking sheet. Roast in the preheated oven for approx. 20 minutes. Transfer the roasted eggplant to a bowl, mix with the remaining olive oil, and let cool.
Meanwhile, cut the bell peppers into 2 cm cubes and halve the cherry tomatoes. Finely chop the basil. Add bell peppers, tomatoes, basil, capers, and red wine vinegar to the eggplant, carefully mix everything, and season with salt and pepper to taste. Tear the mozzarella into bite-sized pieces.
Chef's tip
For a more intense aroma, you can mix the eggplant cubes with the vinegar while still warm after roasting, so they absorb the acidity better.
Ingredients
Nutritional values
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