Marinated Eggplant Salad
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I got some Japanese eggplant in the CSA haul, and I found this gem of a recipe. It was really simple to put together, and the flavor is just awesome! I broiled my eggplant, and it took a lot longer than 4 minutes to get it brown, but it was worth it. The longer this marinates, the deeper the flavor gets. It’s so simple and delicious – I can see this working with a lot of different vegetables. Yum!
Marinated Eggplant Salad
Bon Appétit 1985
yield: Serves 4
2 pounds Japanese eggplants, trimmed
1/4 cup olive oil
2 1/2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
2 large garlic cloves, minced
1 1/2-ounce bunch fresh basil, chopped
Prepare barbecue (medium-high heat) or preheat broiler. Cut eggplants on diagonal into 1/2-inch-thick slices. Brush slices lightly with olive oil. Grill or broil eggplant until golden brown on both sides, turning once, about 4 minutes. Cool eggplant slightly.
Whisk 1/4 cup olive oil, vinegar and garlic to blend in small bowl. Layer eggplant in baking dish, seasoning eggplant with salt and pepper, drizzling with oil mixture and sprinkling with chopped basil between each layer. Let eggplant stand 1 to 2 hours at room temperature before serving.
Big Flavors Rating: 5 Stars
