• 1 medium eggplant (about 500g)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 250g cherry tomatoes, halved
• 200g fresh mozzarella cheese, sliced
• 10 fresh basil leaves
• 3 tablespoons The Australian Vinegar Co. Balsamic Vinegar
• 2 tablespoons extra virgin olive oil

Step 1

Prepare the Eggplant:

1. • Preheat the oven to 200°C (400°F).
   • Slice the eggplant into 1cm thick rounds.
   • Arrange the eggplant slices on a baking tray lined with baking paper.
   • Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
   • Roast the eggplant in the preheated oven for 20-25 minutes, or until golden brown and tender. Turn the slices halfway through cooking for even browning. Remove from the oven and let cool slightly.

Step 2

Assemble the Salad:

1. • On a large serving platter, arrange the roasted eggplant slices in a single layer.
   • Place the halved cherry tomatoes evenly over the eggplant slices.
   • Add slices of fresh mozzarella cheese on top of the tomatoes.
   • Tuck fresh basil leaves in between the layers of eggplant, tomatoes, and mozzarella.

Step 3

Dress the Salad:

1. • In a small bowl, whisk together The Australian Vinegar Co. Balsamic Vinegar and extra virgin olive oil until well combined.
   • Drizzle the balsamic mixture evenly over the salad.

Step 4

Serve:

1. • Season the salad with a pinch of salt and a grind of fresh black pepper.
   • Serve immediately and enjoy this simple yet delicious Eggplant Caprese Salad.