Many people know and love Caprese salad, I decided to diversify it a little by adding eggplant, and you know what? The result is a bit similar to the original, but very tasty.
Brush the eggplant rings on both sides with soy sauce and place them on a baking sheet. Bake in the oven at 200C for 15 minutes until cooked.
Cut tomatoes and cheese into slices.
Prepare the dressing: whisk the wine vinegar, mustard and vegetable oil until a homogeneous emulsion is obtained.
Place the eggplant, tomatoes, cheese and basil leaf on a platter, alternating until the salad ingredients are finished. Before serving, pour over the dressing, and sprinkle balsamic on top.
