Preparation Time: 10 min.
Cooking Time: 5 - 7 min.
Caprese with eggplant and raw ham is yet another variant of the more classic caprese: an easy, tasty and particular salad, made with quality ingredients and ready in less than 20 minutes. You will love it right away!
1 long eggplant
2 large ribbed tomatoes
80 g of raw ham
1 mozzarella fiordilatte
tender salad like valerianella
extra virgin olive oil
The caprese with eggplant and raw ham is yet another variant of the more classic caprese, for a tasty and different from the usual salad, made with readily available and seasonal ingredients.
To make this summer recipe very tasty, which you can present as an appetizer or single dish, choose quality raw materials at the time of purchase and focus on a captivating presentation: we have opted for a scenographic tray and a refined but at the same time natural arrangement of the elements.
Caprese is a real summer must that can be interpreted at will: for example, for an always fresh version, try the Caprese salad with cucumbers and carrots, while in a "cooked" key, here is the salted Caprese cake or the caprese in the oven.
Preparing this caprese with eggplant and raw ham is quick and easy. First, cut the aubergine into slices about half a centimeter thick. In a pan, heat three tablespoons of oil, brown the aubergines on both sides and cook for 5 minutes, remove and let cool.
In a serving dish, arrange the salad on the bottom and season with salt and extra virgin olive oil. Compose the caprese by partially overlapping a slice of tomato, two slices of aubergine, a slice of mozzarella and a slice of ham, creating two rows.
Proceed alternating in this way all the ingredients, until they are exhausted. Complete by seasoning with a drizzle of oil, black pepper and a few leaves of fresh basil. The caprese with eggplant and raw ham is ready. Serve it immediately or keep it in the fridge until ready to bring it to the table.