A Mediterranean twist on the classic Caprese salad, these Eggplant Caprese Packets transform simple ingredients—eggplant, fresh mozzarella, ripe tomatoes, and fragrant basil—into a warm, melty, and deeply satisfying dish. Lightly blanched eggplant slices wrap around the classic trio of tomato, mozzarella, and basil to form neat little parcels that are gently sautéed until golden and tender.
A drizzle of tangy balsamic-tomato dressing brings brightness to every bite, perfectly balancing the creamy cheese and sweet tomato. Elegant enough for entertaining yet easy enough for a weeknight meal, these golden bundles are delicious on their own or served alongside crusty bread, grilled chicken, or a glass of chilled rosé.
INGREDIENTS:
2 large eggplants
8 oz. fresh mozzarella cheese
2 plum tomatoes
1 bunch fresh basil
6 tablespoons olive oil, divided
Dressing
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1 tablespoon fresh lemon juice
Salt and pepper
METHOD:
Wash the eggplants and trim the ends. Slice into 16 rounds, each about ¼ inch thick. Bring a large pot of salted water to a boil and blanch the eggplant slices for 2 minutes. Drain well and pat dry with a clean towel.
Slice the mozzarella and tomatoes into 8 even slices. Wash and dry the basil leaves.
Lay two eggplant slices in a cross shape. In the center, layer a tomato slice, a basil leaf, and a slice of mozzarella. (For larger eggplant slices, you may double the layers.) Fold the ends of the eggplant over the filling to form a compact square packet. Repeat with remaining ingredients.
In a small bowl, whisk together olive oil, balsamic vinegar, tomato paste, and lemon juice. Season with salt and pepper.
Heat 3 tablespoons olive oil in a large non-stick sauté pan over medium heat. Place the packets seam side down and cook for 2 minutes to seal. Flip and cook another 2 minutes, covering the pan briefly to help the cheese melt. Repeat with remaining packets, adding more oil as needed.
Arrange the cooked packets on a platter and drizzle with the dressing. Garnish with fresh basil, if desired, and serve warm.
YIELD: 4 servings
SOURCE: Recipe courtesy of Chef Owen Snyder of Papa O’s
