Eggplant Slices with Caprese "Salsa"
Kate
ingredients
- For eggplant
- 2 cylindrical eggplants about 1 pound each (cut crosswise int 1/2 inch slices
- About 2 tablespoons coarse salt
- 3 Tbsp extra virgin oilve oil
- 2 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 3 cloved minced garlic
- 3 Tbsp chopped fresh Italian parsley
- For salsa
- 1 large tomoato seeded and cut into a 1/4 inch dice
- 1 piece fresh mozzerella (about 5 oz) drained and cut into 1/4 inch dice
- 8 fresh basil leaves slivered
- 2 Tbsp olive oil
- Course salt and black pepper
- 2 Tbsp lemon juice
directions
- 1
Sprinkle the eggplant slices with the salt and let disgorge by placing on a baking rack for 30 minutes. Rinse the bitter juice off with cold water and pat dry.
- 2
Set up grill for direct grilling.
- 3
Rub olive oil on both sides of eggplant slices. Sprinkle with half of the pepper, garlic and oregano. Turn them over and Sprinkle with the remaining pepper, garlic and oregano.
- 4
Grill 5-8 minutes until browned on oth sides. Rotate the sliced 90 degrees to create an attractive cross-hatch of grill marks.
- 5
Make the caprese salsa. Combine the tomato, mozzerella, basil, oil and lemon into a non-reactive bowl. Toss when ready to serve.
Source: Epicurious
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