On a recent trip to the farmer’s market, I spotted the cutest little mini eggplants (I learned they’re called fairy tale eggplants) and had to scoop some up to experiment with. Given the warm weather recently, I decided to use them in a summer-temperature-friendly appetizer — eggplant caprese bites. I washed the eggplants and sliced them into thin, 1/4 rounds, then dunked them in a whisked egg batter and dredged them lightly in Italian bread crumbs. Using a large skillet, I browned the eggplant in olive oil, and then let them come up to room temperature while resting on a clean paper towel to remove some of the oil. Then comes assembly time — on a toothpick I stacked up tomatoes, eggplant rounds, halves of mini-mozzarella balls, and fresh basil leaves. Right before I served them I sprinkled the bites with sea salt for a little extra flavor. Aren’t they so bright and cheery?
This looks so good! I just got TONS of fairy tale eggplants from my CSA – they are the cutest vegetable ever.
How gorgeous are these bites? The only problem is that I would gobble them down before one could say ‘eggplant’!
Claire xx
Beautiful and yummy, I am sure!
I have not been able to stomach eggplant since having my son (loved it before) but this actually looks amazing and think it may just be the step in getting eggplant back into my diet! Thanks!!
These summer bites look absolutely scrumptious. The addition of eggplant transforms a traditional caprese into a more filling, approachable dish with a heartier texture. The presentation is adorable and simple to prepare.
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