Growing up, my mom made this salad all the time – it was my parents’ favorite. I did not like it very much as a kid, I think eggplant was an acquired taste for me, but now it is one of my staples.
I spruce up my version a little bit with fresh basil, Greek olive oil, and really zesty jumbo garlic.
You’ll need:
-1 medium eggplant
-2 large beefsteak tomatoes
-2 cloves jumbo garlic, chopped finely (if using very fresh regular garlic, just remember: you need a lot!)
-1/4 cup chopped fresh basil
-about 2 T Greek olive oil
1. What I really love about this salad is the contrast of hot and cold, although it also keeps well in the fridge for the next day.
Slice your eggplant thinly (about 1/4 inch), salt it, and set aside on paper towels for about 30 minutes to get rid of any extra moisture.
2. Heat up a grill or sautée pan with a little bit of oil, and grill the eggplant for 3-4 minutes on each side. Chop the grilled eggplant roughly.
3. Cut the tomatoes into medium-sized chunks, mix with eggplant, basil, and garlic.
4. Dress with olive oil and serve immediately.
Simple, fresh, fantastic!
Thanks! I think that’s why it’s been an enduring favorite.
Yum! Looks delicious.
Thank you!