Eggplant Aubergine Salad Caprese Food

EGGPLANT CAPRESE WITH TOMATO AND BASIL

Steps:

• Preheat oven to 425°F
• Slice the eggplant and tomatoes crosswise into 1/2 inch pieces.
• Place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray.
• Set the tomatoes aside.
• In a small bowl combine the olive oil, vinegar, salt, and pepper.
• Brush the mixture over the eggplant and tomato slices, then set the remainder aside.
• Bake the eggplant slices for about 10 minutes.
• Turn them over, brush with more of the olive-oil mixture, then bake for another 10 minutes; set aside.
• Place the tomatoes on the same baking sheet and cook for 2 to 3 minutes, or until they're soft.
• Place a slice of cooked eggplant on a work surface. Top with a tomato slice, a basil leaf, a slice of mozzarella, a tomato slice, another slice of cheese, then a basil leaf. Finish the stack with a slice of eggplant.
• Repeat to make three more stacks.
• When ready to serve return the stacks to the oven for about 5 minutes to reheat and melt the cheese.
• Top each with a drizzle of the remaining olive-oil mixture and a fresh basil leaf.

AUBERGINE OR EGGPLANT SALAD

Steps:

• Wash aubergines, place in baking pan and bake in moderate oven (about 350°F) for about one hour or until soft.
• Allow the skin to turn black so as to give a smoky flavour to the salad.
• Skin aubergines while still hot and chop in small pieces.
• Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper.
• Garnish with olives and pepper rings.
• Serve with roast meat, and grilled or fried fish or as appetizer.
• Serves six.

EGGPLANT AND TOMATO CAPRESE SALAD

Steps:

• Heat a grill pan over medium-high heat. Or, prepare a charcoal grill with hot coals or set a gas grill to medium-high heat.
• Brush the eggplant slices generously with olive oil on both sides, sprinkle with salt and pepper and grill until charred on the outside and soft on the inside, 3 to 5 minutes on each side. Set aside and allow to cool slightly.
• On a large rectangular platter, layer the tomatoes, mozzarella, eggplant and basil in diagonal rows. Drizzle generously with vinegar and olive oil and sprinkle with coarse sea salt. Serve at room temperature.