Add the oil and heat until glistening.Īdd the eggplant slices and pan-fry for 2-3 minutes per side. Heat a large frying pan (or sauté pan) over medium-high heat. One by one, place each piece of eggplant into the flour, press down lightly to coat the eggplant evenly. Sprinkle both sides of the eggplant with salt and pepper. Rub both sides of the eggplant slices with garlic cloves (switch garlic halves about half-way through). Allow the vinegar to reduce by half, or until it coats the back of a spoon ** ** TIP: To make the balsamic reduction, simply heat 1/4 cup of balsamic vinegar in a small saucepan over medium-low heat. 3 slices of mozzarella, about 1/4 of a ball, sliced into desired thickness.1 medium tomato, sliced into 1/4 inch slices (or however thick you like).1 clove of garlic, peeled and sliced in half.The Perfect Stack – Eggplant, Tomato and Mozzarella Salad But with tomato season upon us, don’t omit this one from your repertoire. If you aren’t a fan of eggplant, simply omit it. However, as I mentioned above, it wasn’t long before this was on my table again, and this time I made sure to nibble away before plating it, just so I could get through photographing it!Īnyways, I hope you enjoy this dish soon. He immediately instructed me to photograph it for the blog, but I couldn’t wait any longer and devoured it immediately (sorry, I know that’s so wrong of me as a food blogger!). I was chatting with him on Skype (btw – Skype is the greatest invention since the computer, IMO) and his jaw literally dropped when I came wondering into the room with this gorgeous looking creation. I realized the eggplant and my tomatoes were about the same size and that is how this dish was born.ĬH is back in Canada for 3.5 weeks, however he was still able to ‘share’ this dish with me. I knew I had to use it up quickly, but couldn’t decide how. But when I opened my vegetable drawer, this little eggplant was looking at me sadly and was on the last stages of its life. I knew I wanted a tomato and mozzarella salad for dinner, something nice and fresh. This salad came to be kinda by accident actually. I don’t like leftovers or having the same thing over and over, but this salad was different. Sadly, I ran out of eggplant – but I did eat it two nights in a row, which is very unusual for me. ![]() This salad was so good, I could have eaten it every day of the summer. This salad highlights three of my favourite foods: eggplant, tomato and cheese. ![]() Fresh market tomatoes, basil, mozzarella cheese and crispy eggplant make for one of the simplest summer pleasures.
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