Eggplant, Tomato, and Mozzarella Salad
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Everyday Food, July/August 2009
- Yield Serves 6
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Ingredients
- 6 tablespoons extra-virgin olive oil
- 1 medium eggplant, cut crosswise into 1/4-inch-thick slices
- Coarse salt and ground pepper
- 1 pound fresh mozzarella, sliced
- 1 pound sliced tomatoes
- 1/4 cup loosely packed fresh basil leaves, torn
- 2 tablespoons balsamic vinegar
Directions
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Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon extra-virgin olive oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
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On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar.
Eggplant, Tomato, and Mozzarella Salad
Russell's Tuesday Lunch
Nutritious and Delicious!
This recipe looked so appetizing that I had to try it. It was every bit as delicious as it looks. I think I cut the eggplant a little thin as some of the slices were slightly burned on the edge. I also decided to serve the dressing on the side so that each guest could put the amount they wanted. This also enables you to save it as a leftover without it getting soggy. This is one of those dishes that are just not only yummy but so pretty that when you place it on the table you get oohs and ahhs.
This was amazingly delicious! I had thought about grilling the eggplant but cooked it according to the directions and it was very tasty and a perfect texture. Served this at a baby shower and everybody gobbled it up!
a little virgin olive oil sprinled over the mix instead of balsamic is wonderful with some crusty bread to 'soak' up the flavors with at the bottom of the dish is a delight.