Subj : BH&G 2142
To   : ALL
From : DAVE DRUM
Date : Fri Mar 19 2021 16:29:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggplant Caprese Salad
 Categories: Vegetables, Herbs, Cheese
      Yield: 6 Servings
 
      1 c  Boiling water
    1/4 c  Dried tomatoes; NOT
           - oil-packed
      1 lb Eggplant
      3 tb Olive oil
      1 ts Salt
    1/2 ts Ground black pepper
    1/3 c  Coarse snipped fresh basil
    1/4 c  Olive oil
      2 tb Balsamic vinegar
      2    (8 oz ea) balls fresh
           - mozzarella; thin sliced
      4 lg Heirloom tomatoes; cored,
           - thin sliced
           Coarse salt & ground black
           - pepper
        sm Fresh basil leaves
 
  In a small bowl combine boiling water and dried tomatoes.
  Let stand for 20 minutes. Drain, discarding water; chop
  tomatoes.
  
  Trim stem and blossom ends of eggplant; cut eggplant
  crosswise into 1/2-inch-thick slices. Place slices on a
  baking sheet; brush both sides of slices generously with
  the 3 tablespoons oil and sprinkle evenly with the 1
  teaspoon salt and the 1/2 teaspoon pepper.
  
  For a charcoal or gas grill, place eggplant slices on the
  rack of a covered grill directly over medium heat. Grill
  for 10 to 12 minutes or until slightly charred and tender,
  turning once halfway through grilling. Transfer grilled
  slices to a clean plate and let cool to room temperature.
  
  In a food processor or blender combine dried tomatoes, the
  snipped basil, the 1/4 cup oil, and the vinegar. Cover and
  process or blend until finely chopped.
  
  On a large platter arrange eggplant slices, mozzarella
  cheese slices, and tomato slices, overlapping slices.
  Sprinkle lightly with coarse salt and pepper. Spoon dried
  tomato mixture on top. Garnish with basil leaves. Serve at
  room temperature.
  
  Better Homes & Gardens | July 2014
  
  MM Format by Dave Drum - 15 July 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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