Thursday, September 3, 2009
I was feeling creative yesterday and wanted to do something with tomatoes. I wasn't in the mood for a caprese salad and I thought that eggplant would be a nice twist.
Eggplant, Mozzarella and Tomato Salad
2 tablespoons olive oil
1 small eggplant, peeled and cut crosswise into 1/4" thick slices
2 tablespoons oilive oil
5 ounces fresh mozzarella, cut into bite-size pieces
2 tomatoes, cut into bite-size pieces
1 tablespoon balsamic vinegar
1 teaspoon Italian seasoning
Preheat oven to 350 degrees. Line a baking sheet with foil and spray with non-stick spray. In a large bowl, toss the eggplant in the olive oil, and liberally season with salt and pepper. Spread the eggplant out on a baking sheet, in a single layer, and roast for about 30 minutes or until golden brown. Let cool on wire rack until room tempature.
Cut eggplant into bite size pieces. Add cut up eggplant, tomatoes and mozzarella to a medium bowl. Drizzle bowl with balsamic vinegar and add Italian seasoning. Serves 2.