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Tomato and Eggplant Caprese

Photo: Korea Ministry of Food and Drug Safety

South Korea

Tomato and Eggplant Caprese

토마토 가지 카프레제

Dessert · Grilled

DessertsCourse
91kcal · per serving
Not spicySpice
🌱 VeganGluten-free
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Recipe

Tomato and Eggplant Caprese

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • ●Main ingredients: eggplant●주재료 : 가지(1 pc)
    100 g
  • tomatoes토마토(1½ pcs)
    200 g
  • radish sprouts무순
    ↔ No radish sprouts? Daikon is the closest. Turnip works in soups.
    🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
    20 g
  • garlic마늘(2 cloves)
    10 g
  • olive oil올리브오일(1 tsp)
    5 g
  • ●Dressing: olive oil●드레싱 : 올리브오일(2 tbsp)
    25 g
  • balsamic vinegar발사믹식초(4 tbsp)
    60 g
  • ground black pepper후춧가루(1/2 tsp)
    2 g

Nutrition per serving

91kcal
7.4gCarbs
1.2gProtein
6.2gFat
11.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Mix the olive oil, balsamic vinegar and ground black pepper and chill to make the dressing.
  2. Slice the eggplant and tomatoes 5mm thick and bake them in a 120-degree oven for 20 minutes, then remove the moisture from the baked eggplant.
  3. Add olive oil to a pan and stir-fry the julienned garlic over low heat, then add the eggplant and cook. Arrange the tomatoes and eggplant alternately on a plate, garnish with radish sprouts, and serve with the dressing.
💡 TipTomatoes and eggplant, which are high in potassium, help excrete sodium, and the beta-carotene in eggplant and tomatoes helps protect eyesight and skin aging.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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