Eggplants are one of my most favorite vegetables, there is so much that can be done with them, from grilling to frying, in stews or used in different salad. This is a nice change from eggplant parmesan, especially for summer time when everything and anything can be grilled and hardly any oil… Enjoy
6 servings
Eggplant caprese salad
2 lb skinned and sliced eggplant (fat eggplants)
2 lb fresh mozzarella cheese
1 lb tomatoes
¼ cup extra virgin olive oil
¼ cub fresh lemon or lime juice
¾ tsp kosher salt
½ tsp fresh ground pepper
1 bunch fresh julienned basil
Balsamic vinegar with pomegranate for drizzle
Slice the eggplants ½ inch thick and grill on high , do not move them, making sure grill marks are on both sides. Chop the tomatoes and the fresh mozzarella to desired sizes, not too small and not too large. Mix the two in a separate bowl and add the olive oil, lemon juice, salt and pepper and set aside.
Plate the eggplant once cooled and using your hand add the cheese and tomatoes on top of the eggplant, then add the julienned basil, and finally drizzle with the balsamic vinegar of your own choice & enjoy…
COPYRIGHT 2010
SARA MOTAMEDI
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