What’s essential for the ultimate summer feeling? Exactly, a delicious caprese! And because at Foodpunk we like to add an extra burst of flavor, here’s a recipe for caprese with grilled eggplant.
per portion
Ingredients list
| 200 g | Eggplant |
| 200 g | Tomatoes |
| 100 g | Mozzarella |
| 20 g | Balsamic vinegar |
| 20 g | Olive oil |
| Fresh basil | |
| Pine nuts |
| Energy | 97.1 kcal / 406 kJ |
| Fat | 7.7 g |
| Protein | 4 g |
| Carbohydrate | 3 g |
| thereof Carbohydrate (netto) * | 3 g |
* Usable carbohydrates
Instructions
Wash and trim the vegetables.
Cut the eggplant into thin slices and sprinkle with a little salt. Let them sit for 10 minutes and pat off the water that comes out.
Brush the eggplant slices with half of the olive oil and fry them on both sides in a pan.
Lightly toast the pine nuts in a dry pan.
Meanwhile, slice the tomatoes and mozzarella too.
Now arrange all the slices alternately on a plate.
Drizzle with the balsamic vinegar and remaining olive oil and garnish with fresh basil and the pine nuts.
Enjoy!
Love keto cooking?
With the Foodpunk Keto diet plan you get recipes like this every day, calculated individually for you.
Eggplant complements tomato, mozzarella and basil perfectly and will win over every fan of Italian cooking with the first bite.
Enjoy this quick recipe for dinner on a hot summer day, bring it to a barbecue with friends as a side, or make it as a quick lunch at the office. The best part? It tastes fresh, light and delicious on every occasion.
This caprese with grilled eggplant comes from our personalized nutrition program, where many more treats are waiting for you, calculated exactly to your goals and numbers.
In our nutrition plan, the nutrition values of this dish are calculated individually for you.
Thousands of foodpunks have achieved their desired weight, more self-confidence and a better well-being with us.
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