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 

Kay Chun
August 2016

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Recipe Summary

active:
45 mins
total:
4 hrs 30 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The recipe can be prepared through Step 3 and refrigerated overnight. Bring to room temperature before proceeding.

Suggested Pairing

Bright and herby Grüner Veltliner.