Saturday, April 28, 2007

Grilled Tomato & Eggplant Salad

This dish is perfect for warm late spring evenings. You can prepare this on the grill or in your oven.

You'll need:
2 Tbs fresh basil, chopped
2 Tbs fresh thyme, chopped
2 Tbs fresh oregano, chopped
4 garlic cloves, minced
1/2 c balsamic vinegar
1/2 c olive oil

4 small-medium vine ripened tomatoes, sliced into 1/2" thick rounds
1 large eggplant, sliced into 1/2" thick rounds
1 package baby spinach

Combine the herbs, garlic, oil and vinegar in a large bowl. Dip each eggplant round in the mixture and then either cook the rounds on a grill to cook or place them on a baking sheet in the oven under a broiler set to high. Cook your eggplant for about 5 minutes or until tender. Next dip each tomato round into the oil/vinegar mix and cook them for about 5 minutes either over a grill or in the oven. To serve, place some baby spinach on each plate, top with eggplant and tomatoes and drizzle any remaining oil/vinegar mixture over the top.

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