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Eggplant, Tomato, and Mozzarella Salad

Eggplant, Tomato, and Mozzarella Salad

This salad also tastes great with grilled chicken added.

Everyday Food, July/August 2009 http://www.marthastewart.com/314482/eggplant-tomato-and-mozzarella-salad
3.94737
Rated
78.9474100(22)22
  • Yield Serves 6

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

  1. 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.
  2. 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.

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