Monday, August 15, 2011

Warm Eggplant Salad

When I make a lasagne, I layer thin strips of Mediterranean vegetables between the meat and pasta. Often, it's difficult to manage to get all the layers I want and last night I was left with strips of baby eggplant. I'd also forgotten to add the lovely fresh basil I'd picked up at the supermarket. What to do with the eggplant?
I was serving salad with the lasagne and had a germ of an idea which turned into a simple and delicious warm salad.

Warm Eggplant Salad
5 or 6 baby eggplant, sliced longways
olive oil
bunch of fresh basil
splash of balsamic vinegar

Saute eggplant in oil - it will absorb it all, so be generous.
Place in a serving dish and tear over basil leaves.
Drizzle with balsamic, toss and serve.

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