Eggplants and tomatoes come together in the garden this time of year. This recipe can be served either as an appetizer or as a side dish, with or without bread.
Ingredients
- Japanese eggplant (2) or medium eggplant sliced in rounds about a ¼ inch thick
- Tomatoes: either 2 Roma tomatoes or 1 large not too soft tomato, chopped
- Olive oil: 7 tablespoons plus more for brushing eggplant
- Shallot minced to make 1 rounded tablespoon
- Capers drained to 1 rounded tablespoon, then minced
- Sherry vinegar: 1 tablespoon
- Balsamic vinegar: 1 tablespoon
- Garlic: 1 large clove, minced or pressed
- Basil: chopped, ¼ cup more or less to your taste
- Salt and pepper to taste
- Baguette sliced as either bread, or alternatively, as bruschetta — brushed with olive oil, toasted & rubbed with garlic
Preparation
- Brush sliced eggplant with olive oil on both sides. Bake or grill the eggplant. It can be roasted in a 425 degree oven for 25 minutes, turning halfway through, or cooked on a grill.
- Chop the tomatoes and set aside.
- Make the vinaigrette: In a small bowl, combine the shallots, capers, garlic, and chopped basil. Add the sherry and balsamic vinegars. Whisk in the 7 tablespoons of olive oil. Salt and pepper to taste.
- Arrange the cooked eggplant on a platter. Top each piece of eggplant with chopped tomatoes. Spoon vinaigrette evenly over the eggplant and tomatoes. Allow to marinate at room temperature for 1 hour before serving.
Serve
- Serve with sliced baguette or bruschetta (bread toasted with olive oil and rubbed with garlic). Either are great for plopping a piece of eggplant on or sopping up marinade.