I love this adaptation of the classic Caprese Salad. The jewel-toned eggplant skin, milky white mozzarella, crimson red tomatoes, and bright green basil leaves make this such an elegant looking antipasto. Paired with a glass of Lumavite Devay from Marche, you love it even more! Salute!!
See ingredients, directions and pairings.
1 Eggplant, sliced
2 Large Tomatoes, sliced
1 Fresh Mozzarella Ball or Plant-Based Mozzarella Ball, I like Miyokos, sliced evenly
10 Fresh Basil Leaves
Pinch of Sea Salt
Aged Balsamic Vinegar