Maybe sun dried tomatoes might be out of style, but the sauce on this grilled eggplant recipe that I originally posted in 2013 is really, really good. I'm resurrecting it now, because lately, I am serving it over everything - other veggies, pasta and even as a spread on toast. It's even good without the basil! And, as a nod to present times, I often sub out the balsamic vinegar for red wine vinegar. I've also used sun dried tomatoes packed in oil (with the oil drained off), when I couldn't find the just dried.
Eggplant Caprese Salad
1 cup boiling water
1/4 cup dried tomatoes (not oil packed)
1 medium eggplant
1 to 2 tablespoons olive oil
Scant teaspoon salt
Scant 1/2 teaspoon pepper
1/3 cup coarsely chopped fresh basil
1/4 cup olive oil
2 tablespoons balsamic vinegar
3 to 4 fresh medium sized tomatoes, sliced
1 to 2 large balls (16 oz,) of fresh mozzarella cheese
A few fresh basil leaves for garnishing
Place the dried tomatoes in a bowl and pour the boiling water over them. Set them aside and let them sit for at least 20 minutes.
Cut the eggplant into half inch slices. Brush each side with olive oil and sprinkle with the salt and pepper.
Place the eggplant slices on a grill over medium heat. Cook about 5 minutes on each side until the eggplant has nice grill marks and is brown but not burnt.
If roasting the eggplant in the oven is preferred, follow the directions except instead of putting the slices on a grill, place them on a foil covered sheet pan and bake at 400 degrees. Turn over after 7 minutes and continue baking for 7 more minutes.
After the 20 minute soak, drain the dried tomatoes, dice them up, and place them in a food processor along with the basil, 1/4 cup olive oil, and vinegar. Blend until finely chopped.
Slice the mozzarella into slices. On a platter, alternate and arrange the mozzarella, tomato, and eggplant slices. Spoon the dried tomato mixture on top and garnish with the fresh basil leaves.