Roasted Eggplant Caprese
with Toasted Fregula Sarda & Fresh Mozzarella
Roasted Eggplant Caprese
Roasted eggplant pairs with toasted fregula sarda and creamy fresh mozzarella for a warm, Italian-inspired dish with bright caprese flavor and satisfying texture.
Ingredients
For 2 servings
- 2 tablespoon Balsamic Vinegar
- 1 bunch ounce Basil
- 1 unit Eggplant
- ½ cup Fregula Sarda
- 6 ounce Fresh Mozzarella
- 5 ounce Spinach
- 1 unit Tomato
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- unit Black Pepper
- 4.5 tablespoon Olive Oil
- unit Salt
Mediterranean
PDF
DifficultyMedium
Total Time35m
Calories731
Protein30g
Carbs64g
Fat40g
Tags:
VeggieProtein SmartFiber SmartLow SugarLow SodiumMass Gain Friendly
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, swap the fresh mozzarella for a plant-based mozzarella or seasoned tofu. To avoid wheat, replace the fregula with gluten-free pasta, rice, or quinoa, and check that any stock used is certified gluten-free.
What to serve with it
Serve it with a crisp green salad or simple roasted vegetables to add freshness and keep the plate light. A lemony soup or crusty bread also works well if you want a more filling, Italian-style meal.
