Years ago, a friend of mine was studying abroad in Italy, so naturally, I had to visit. Our trips generally include great food, and Italy was no exception. She lived in Florence for a period of time, in this cute apartment right in the center of town. Below her apartment, there was a little deli that had amazing food. One of the meals we had there was a caprese stuffed eggplant. I don’t remember the name of the deli, but this meal was stuck in my head, so I had to recreate it.
The ingredients for this recipe are simple and healthy, but it does take some time to bake. This is basically a minature version of a caprese salad, nestled into an eggplant boat. I prefer to use mozzarella pearls and grape or cherry tomatoes, but any mozzarella or tomato will do.
Rub the eggplant boats with olive oil and add the pressed garlic to the boats. While the eggplant bakes, prep your tomatoes by cutting them in half. Chop the basil. Once the eggplant is soft, add the ingredients into the boat and bake once again, until the mozzarella is melted.
Drizzle your caprese stuffed eggplant with balsamic reduction, and enjoy!
Caprese Stuffed Eggplant
- Cutting board
- Garlic press (optional)
- Basting brush
- Baking Sheet
- 1 large eggplant
- 1 cup grape or cherry tomatoes really any tomato will do
- 4 oz fresh mozzarella I used pearls
- 1 bunch fresh basil
- 2 tbsp olive oil
- 2 cloves garlic
- balsamic glaze to top
- Preheat oven to 350 degrees.Cut eggplant in half the long way and hollow out the center, creating a boat. Chop or press garlic and spread it around the center, drizzle a tablespoon of olive oil over both halves. Cover and bake for 1 hour.While the eggplant bakes, cut the tomatoes in half or quarters, depending on the size. Chop about half the bunch of basil. Mix tomatoes, mozzarella pearls, basil and a tablespoon of olive oil. Add a pinch of salt.Once the eggplant is baked, fill eggplant boats with tomato/mozzarella mixture. Bake uncovered for 25 minutes.Drizzle with balsamic glaze and garnish with fresh chopped basil.