Grilled Eggplant and Mozzarella Salad

Recipe courtesy of Tanya Milosevich

INGREDIENTS

• 1 globe eggplant
• 1 bunch cherry tomatoes
• 1 8 oz ball of fresh mozzarella, sliced crosswise
• 1/4 cup extra virgin olive oil
• 6 to 8 leaves fresh basil, torn into small pieces, or cut into chiffonade strips
• Salt, pepper to taste

PREPARATION

1. Prepare grill (or broiler) on medium-high.
2. Slice eggplant crosswise about 1/4 inch thick and brush with olive oil.
3. Salt the eggplant lightly.
4. Skewer the cherry tomatoes and salt lightly.
5. Simultaneously grill the eggplant and tomato skewers on each side about 5 to 7 minutes.
6. The eggplant should turn golden and soft.
7. Place a piece of eggplant on each plate and top with a slice of mozzarella.
8. Top the mozzarella with a couple of grilled tomatoes, some fresh basil and a sprinkle of salt and pepper.
9. Finish with a drizzle of good extra virgin olive oil.

Preparation time: 10 minutes; Cook time: 10 to 12 minutes. Serves 4.

Cook’s note: Any soft, mild cheese will work if fresh mozzarella is not available.