Arugula + Mozzarella Salad With Eggplant Caponata
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 183.9
- Total Fat: 14.4 g
- Cholesterol: 16.0 mg
- Sodium: 197.4 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 2.1 g
- Protein: 5.5 g
View full nutritional breakdown of Arugula + Mozzarella Salad With Eggplant Caponata calories by ingredient
Introduction
A light and delightful summer salad, perfect for entertaining. A light and delightful summer salad, perfect for entertaining.Number of Servings: 10
Ingredients
-
FOR THE CAPONATA:
1 large eggplant, diced into 1/2-inch chunks
4 tablespoons extra virgin olive oil
2 tablespoons pine nuts
2 shallots, chopped
1 teaspoon red chile pepper flakes
2 Roma tomatoes, chopped
2 teaspoons turbinado or raw sugar
2 tablespoons dried currants
3 tablespoons red wine vinegar
1/2 cup tomato puree
1/2 teaspoon fine grain sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh mint leaves cut into a chiffonade
2 tablespoons fresh basil leaves cut into a chiffonade
FOR THE SALAD:
6 cups baby arugula
2 tablespoons fine extra virgin olive oil
Fine grain sea salt and freshly ground black pepper
8 ounces fresh mozzarella, cut into 1/2-inch cubes
Directions
Party Like a Culinista: Fresh Recipes, Bold Flavors, and Good Friends
• MAKE THE CAPONATA: Preheat the oven to 375ºF. Toss the eggplant in 2 tablespoons olive oil and spread in an even layer on a rimmed baking sheet. Roast for 20 to 30 minutes, until cooked, stirring halfway through.
• Toast the pine nuts for 5 minutes on a rimmed baking sheet in the oven (you can do this while you roast the eggplant).
• In a medium pan, sauté the shallots over medium heat in 1 tablespoon olive oil until soft and starting to brown, 8 to 10 minutes. Add the chile flakes, tomatoes, sugar, currants, vinegar, tomato puree, salt, and pepper. Cook for an additional 5 minutes. Add the eggplant, then stir in the pine nuts, mint, basil, and remaining 1 tablespoon olive oil. Remove from heat and let cool to room temperature.
• MAKE THE SALAD: In a mixing bowl, toss the arugula with the fine olive oil and season with salt and pepper. Mix in the mozzarella.
• To serve, mound the caponata in the center of a platter. Sprinkle the dressed arugula and mozzarella around the caponata.
Notes
Served with crusty bread, this also makes a great main-dish salad. Or, skip the salad and just serve the caponata with bread if you feel like that's enough food. The caponata can be made one day in advance; store covered in the refrigerator. For a vegan dish, omit the mozzarella.
Serving Size: Makes 10 side salads
• MAKE THE CAPONATA: Preheat the oven to 375ºF. Toss the eggplant in 2 tablespoons olive oil and spread in an even layer on a rimmed baking sheet. Roast for 20 to 30 minutes, until cooked, stirring halfway through.
• Toast the pine nuts for 5 minutes on a rimmed baking sheet in the oven (you can do this while you roast the eggplant).
• In a medium pan, sauté the shallots over medium heat in 1 tablespoon olive oil until soft and starting to brown, 8 to 10 minutes. Add the chile flakes, tomatoes, sugar, currants, vinegar, tomato puree, salt, and pepper. Cook for an additional 5 minutes. Add the eggplant, then stir in the pine nuts, mint, basil, and remaining 1 tablespoon olive oil. Remove from heat and let cool to room temperature.
• MAKE THE SALAD: In a mixing bowl, toss the arugula with the fine olive oil and season with salt and pepper. Mix in the mozzarella.
• To serve, mound the caponata in the center of a platter. Sprinkle the dressed arugula and mozzarella around the caponata.
Notes
Served with crusty bread, this also makes a great main-dish salad. Or, skip the salad and just serve the caponata with bread if you feel like that's enough food. The caponata can be made one day in advance; store covered in the refrigerator. For a vegan dish, omit the mozzarella.
Serving Size: Makes 10 side salads
Member Ratings For This Recipe
-
CD6312736
-
ADRIENALINE
The capanata recipe looks delicious and I'll try it soon but I think it is tough to get 10 servings out of 6 cups of arugula and 1 eggplant. It should be easy to reduce the amount of oil used and increase the arugula to at least a cup per serving and then keep it in the same calorie ball park - 7/18/12
-
RHOOK20047
-
JIACOLO
-
CD1987279
