Recipe: Roasted Eggplant Caprese SaladDescription: A satisfying appetizer featuring roasted eggplants, tomatoes, and mozzarella cheese with basil dressed in basil vinaigrette.Serves: 6 people Total Time: 50Difficulty: Easy to follow Ingredients needed: 1 piece eggplant, 1 teaspoon salt, 3 piece tomatoes, 4 tablespoon extra virgin olive oil, 20 piece basil leaves, 450 g fresh mozzarella cheese, 1 clove garlic, 1 cup basil leaves, 0.5 tablespoon lime juice, 1 pinch crushed red pepper, 0.5 teaspoon black pepperInstructions: Preheat the oven to 425 degrees F. Spread the eggplant slices on a large tray and sprinkle generously with salt. Leave for 30 minutes to sweat out the bitterness, then pat dry. Place the eggplant and tomato slices on a large baking sheet and drizzle with olive oil. Roast in the oven for 10-15 minutes. Assemble the salad in a baking dish by layering eggplant, tomato, mozzarella cheese, and basil in a tight row. Repeat until the dish is filled. Optionally, place the baking dish in the oven for 7-10 minutes to slightly melt the cheese. In a food processor, blend chopped garlic, basil leaves, olive oil, lime juice, and seasonings to make the basil vinaigrette. Remove the salad from the oven, spoon some vinaigrette on top, and serve with extra vinaigrette on the side.Perfect for: Meal planning, weekly preparation, home cooking Tags: Italian, Appetizer, Baked, VegetarianThis Roasted Eggplant Caprese Salad recipe is designed for easy meal planning and preparation. It serves 6 people and can be made in 50 minutes. Great for weekly meal prep and family dinners.