Eggplant (aubergine) Salad Caprese

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 small eggplants
• salt
• 2 medium tomatoes, sliced
• 350 g bocconcini, sliced
• 1/4 cup firmly packed fresh basil leaf
• 1/4 cup olive oil
• 1 garlic clove, crushed
• 1 teaspoon grainy mustard
• 1 teaspoon sugar
• 2 tablespoons red wine vinegar

Recipe

• 1 cut eggplant into 1cm slices (no need to salt if young).
• 2 cook eggplant in oiled heated griddle pan until tender and browned on both sides.
• 3 layer eggplant with remaining salad ingredients on serving platter; drizzle with three-quarters of the classic italian dressing.
• 4 cover and refrigerate for at least 15 mins or up to 3 hours.
• 5 just before serving, drizzle with the remaining classic italian dressing.
• 6 classic italian dressing: combine all ingredients in a jar and shake well.