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
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.
Not good at all. There's too much spices in it and I'm sure it will not last for few more hours after it has been cooked!
How much mozzarella? I don't want to over saturate it.
Doesn't the eggplant need to be cooked?