I was all inspired to make moussaka in honor of my husband's Greek heritage for eggplant week... but I ran out of time, and Ben didn't particularly crave it for dinner. So I switched gears and went for something that I was craving... It's easy, it's tasty and it's pretty. Enjoy!
Ingredients:
1 eggplant - sliced in 1/8 inch slices
2 heirloom tomatoes - sliced
3 tbsp fresh basil - chopped or torn
2 cloves garlic - minced
4 oz buffalo mozzarella - sliced
olive oil
balsamic vinegar
salt & pepper
- After slicing the eggplant- sprinkle with salt and let the eggplant "sweat" out it's bitter juices on a paper towel.
- In a large frying pan- heat 2-3 tbsp olive oil over medium high heat, and cook the eggplant until browning on both sides, adding more olive oil when needed.
- To assemble- combine the eggplant, tomatoes, basil, mozzarella, and garlic in layers. Sprinkle with olive oil, vinegar, salt and pepper to taste.
(Serves 2-4)
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