Food & Wine's Kay Chun marinates raw eggplant in a bright, vinegary mix of lemon, garlic and basil. She peels and scores the eggplant slices on both sides for extra absorbency.
Slideshow: More Summer Salads
1 pound small or medium Italian eggplants, peeled and sliced 1/2 inch thick,
slices scored on both sides at 1/4-inch intervals
1/4 cup extra-virgin olive oil
2 tablespoons distilled white vinegar
1 tablespoon fresh lemon juice
3 garlic cloves, crushed
3 basil sprigs, plus basil leaves for garnish
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper
2 pounds heirloom tomatoes, coarsely chopped
8 ounces buffalo mozzarella, coarsely torn or chopped
How to Make It
In a colander set over a large bowl, toss the eggplant slices with 1 1/2 teaspoons of salt. Let stand at room temperature for 1 hour, tossing occasionally.
Meanwhile, in a large bowl, whisk the olive oil with the vinegar, lemon juice, garlic, basil sprigs, oregano and crushed red pepper; season lightly with salt and black pepper.
Squeeze all of the water from the eggplants and pat dry. Chop into bite-size pieces. Add to the marinade and let stand for 3 hours, stirring occasionally.
Add the tomatoes to the eggplant mixture and toss to coat; discard the basil sprigs and garlic. Transfer to a serving platter and top with the mozzarella and basil leaves.
The recipe can be prepared through Step 3 and refrigerated overnight. Bring to room temperature before proceeding.
Bright and herby Grüner Veltliner.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.