Last Updated on August 30, 2023 by Deliciously Organic
Roasted eggplant with mozzarella, tomatoes, and basil features some of the best summer has to offer.
Start with eggplant brushed in ghee and roasted (or grilled) until golden on the edges. Then include one of the most popular combinations out there – fresh mozzarella, juicy summer tomatoes and bright green basil. A few by themselves would make a great dinner or you can serve it alongside some grilled fish or chicken. A bottle of crisp, clean, organic Badger Mountain Riesling makes a great pairing.
Roasted Eggplant with Mozzarella, Tomatoes and Basil
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Category: Side
- Diet: Gluten Free
Ingredients
Units
- 1 large eggplant, cut into 1/4” thick rounds
- Celtic sea salt
- 2 tablespoons ghee, melted (click here for an easy homemade recipe)
- 4 ounces mozzarella, sliced thin
- 2 tomatoes, sliced thin
- 1/4 cup basil leaves, chopped
- 2 tablespoons extra-virgin olive oil
- Celtic sea salt
Instructions
- Preheat oven to 400ºF and adjust rack to middle position. Place eggplant rounds on a baking sheet covered in parchment paper and sprinkle both sides with sea salt. Let sit for 30 minutes. After 30 minutes, pat them dry with a towel and brush with ghee. Roast for 15 minutes, or until edges are just turning golden brown. Cool for 10 minutes
- Top each eggplant round with mozzarella, tomato and basil and drizzle with olive oil. Sprinkle with sea salt. Serve.
Nutrition
- Serving Size: Serves 4
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