Behind the Recipes

Seasoned Eggplant Grilled to Perfection by Divya Gugnani

Makes 4-6 servings

INGREDIENTS:

To be grilled:

1 lb. eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds
Olive oil (for grilling)
1 large plum tomato (about 4 oz.)
1 large green bell pepper

For the dish:
1/3 Cup fresh basil chopped plus sprigs for garnish
1 1/2 Tablespoons white wine vinegar
1/4 Cup olive oil
2 ( 8 oz.) balls fresh mozzarella cheese, drained, thinly sliced
2 lbs. heirloom tomatoes, thinly sliced

PREPARATION:

1. Prepare barbecue (medium heat). Arrange eggplant slices on a baking sheet. Brush both sides with oil and sprinkle with salt and pepper.

2. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes.

3. Transfer to foil-lined baking sheet.

4. Grill plum tomato until skin is charred and split, turning often.

6. Transfer to sheet with eggplant and cool.

7. Repeat with Green Bell Pepper.

8. Core plum tomato; place in blender.

9. In a medium sized mixing bowl add chopped basil, balsamic, and 1/4 Cup oil. Blend until smooth. Season with fresh ground pepper.

10. Overlap eggplant slices, cheese slices, and heirloom tomato slices, and pepper slices on a large platter.

Plating: Drizzle salad with balsamic tomato dressing.

photo courtesty of seriouseats.com