The flavor of this eggplant and dried tomato salad only gets more intense as it marinates at room temperature and it is best made several hours before serving. Served with crusty bread, this is a perfect and easy summertime dish.
Summertime Eggplant and Dried Tomato Salad
INGREDIENTS
½ cup extra virgin olive oil plus extra for brushing slices
2 medium eggplants
¼ cup balsamic vinegar
2 tablespoons honey
2 cloves garlic minced
Salt to taste
Grinding black pepper to taste
½ teaspoon dried oregano
1/2 cup dried tomatoes in olive oil, cut into small pieces
Basil leaves
Crusty bread
DIRECTIONS
Trim the stem end of the eggplant and discard them. Cut the eggplant into 1/4-inch-thick round slices and brush them on both sides with olive oil. Place them on a pre-heated grill and grill them until they begin to leave grill marks on each side. Or place the slices in a single layer on the baking sheets. Bake for 5-7 minutes or until the slices are soft and lightly browned. Transfer the slices to a bowl and allow them to cool.
In a rectangular type of casserole dish, combine ½ cup oil, vinegar, honey, garlic, salt, pepper, oregano and tomatoes and combine well. Add the eggplant in overlapping slices. Add the basil. Cover and allow the salad to marinate several hours before serving. If the eggplant seems dry, add a couple more tablespoons of olive oil. Serve with crusty bread. Serves 4
PREVIOUS ARTICLE
