Stacked Caprese Salad with Pesto (Edit recipe)

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Tender baked eggplant stacked between layers of tomato, fresh mozzarella and a delicious walnut pesto. Easily a dinner in itself or you can serve it as an appetizer. The pesto is made using Lark Ellen Farm Organic Sprouted Walnuts which adds a delicious nutty flavor to the pesto. Baking or grilling the eggplant adds another delicious element to the dish.

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PREP TIME

30 minutes

COOK TIME

20 minutes

INGREDIENTS

13

Serves: 4-6

Ingredients

3 whole Eggplant, medium in size
3 Tbsp Extra Virgin Olive Oil
0.5 tsp Salt
0.25 tsp Black Pepper
2 cups Basil, Fresh, packed into the cup
0.5 cup Organic Sprouted Walnuts - Lark Ellen Farm, toasted and finely chopped
1 clove Garlic
0.5 tsp Salt
0.25 tsp Black Pepper
0.75 cup Extra Virgin Olive Oil
0.5 cup Parmesan Cheese, grated
3 whole Tomato
3 whole Mozzarella, 3 large balls fresh mozzarella

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Toast the walnuts in a dry skillet on low heat until fragrant and slightly browned. Keep an eye on them so they don't burn. Once toasted remove them to a small bowl and let them cool. Do not keep them in the skillet as they will continue to cook and may burn.
Pre-heat the oven to 400°F.
Wash then trim the ends off of the eggplant, then cut them into 1/4 inch slices.
Place the eggplant into a bowl and drizzle 3 tbsp of extra virgin olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper. Toss to combine then place them in a single layer onto a parchment line baking sheet. You may need more than one baking sheet.
Roast for 10 minutes then flip and lightly drizzle with additional olive oil if it seems a bit dry. Roast another 5-10 minutes until the ends of the eggplant start to wrinkle and it's tender when pierced with a fork.
To a food processor add the 2 cups of basil leaves, 1 garlic clove, 1/2 c of toasted walnuts, 1/2 tsp of salt, 1/4 tsp of black pepper.
Pulse until the mixture is finely minced scraping down the sides as needed, then add the 3/4 cup of extra virgin olive oil and combine.
Remove the pesto to a bowl and stir in the 1/2 cup of grated parmesan cheese. Taste and adjust for seasoning.
Cut the tomatoes and fresh mozzarella balls into 1/4 inch slices.
Scoop 1/2 cup of the basil pesto into a small bowl and add 1-2 tbsp to thin it out slightly. You want it a bit runny.
Place one tomato slice onto a plate, then add a slice of the roasted eggplant, add a bit of the basil pesto on top of the roasted eggplant, then add a slice of mozzarella cheese. Repeat the process for another layer or just top the stack with a tomato slice.
Drizzle the stack with a bit of olive oil and sprinkle with sea salt flakes if desired.

Notes

Try to get eggplant and tomato the same size for more even stacking. If the eggplant is small you can layer two at a time to cover the tomato. Heirloom tomatoes also work well in this recipe. You will have plenty of left over pesto which can be used in sandwiches, pesto pasta, or you can freeze it for later use. To freeze place it in a clean glass jar, leave an inch from the top, drizzle a thin layer of olive oil on top to preserve freshness, seal with a lid and freeze.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	683
Fat:	70 g
Carbohydrates:	12 g
Protein:	10 g
Cholesterol:	23 g
Sodium:	758 mg
Fiber:	3 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated for total recipe.