Baked Eggplant, Tomato and Basil Salad
1/4 cup extra-virgin olive oil, divided
Preheat oven to 425 degrees.
1 clove garlic, crushed
1 eggplant (about 1 1/4 pounds), trimmed and cut into 8 thick slices
1 to 2 tablespoons red wine vinegar
freshly ground black pepper
2 to 3 large ripe tomatoes, cored, cut into 8 thick slices
8 large basil leaves
Combine 2 tablespoons oil and garlic in small bowl. Lightly brush both sides of eggplant slices with garlic mixture.
Arrange in single layer on baking sheet. Bake until browned and tender, about 10 minutes a side. Remove from oven and let cool.
Meanwhile, whisk 1 tablespoon olive oil and vinegar until blended. Add salt and pepper to taste. Sprinkle on eggplant. Lightly sprinkle tomato slices with salt and remaining 1 tablespoon olive oil.
On large platter, arrange slightly overlapping circles of tomato slices and eggplant slices. Stack basil leaves; working from stem end, roll them up tightly. Cut roll into thin crosswise slices, making long thin strips of basil. Sprinkle over top of salad. Serve at room temperature.
Yield: 4 servings.
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