Eggplant
and Tomato Salad
(serves
6 as a side dish)
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Cut: |
| 1 |
medium |
eggplant |
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in half, rub inside and out with olive
oil, and sprinkle a little kosher salt over the inside faces. Place
face down in a glass dish and bake at 350 until soft, about 20-30 minutes.
Scrape the eggplant into a bowl, and include the juice from the bottom
of the pan, making sure the whole thing doesn't get too salty. Chill. |
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Stir in: |
| 1 |
large |
tomato, cut into bite-size chunks |
| 2 |
cloves |
garlic, mashed |
| 1 |
T |
fresh basil, chopped |
| 1 |
T |
balsamic vinegar |
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white pepper, to taste |
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Serve at room temperature or chilled. |
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Notes &
Variations:
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Use the long, dark-skinned Japanese eggplants,
for the best flavor and texture.
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Try using fresh oregano or thyme instead of
basil.
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For a more complex flavor, try using fresh
lemon juice and a few chopped capers instead of the vinegar.
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