Found another recipe recently that I had to try from Food & Wine — Marinated Eggplant and Tomato Salad with Buffalo Mozzarella. What sounded unique about it is that the eggplant is never cooked, it just marinates for a heck of a long time. Hey, think about it as veggie ceviche, right?
1 pound small or medium Italian eggplants, peeled and sliced 1/2 inch thick, slices scored on both sides at 1/4-inch intervals — I just picked up the first eggplant I saw
1/4 cup extra-virgin olive oil
2 tablespoons distilled white vinegar
1 tablespoon fresh lemon juice
3 garlic cloves, crushed
3 basil sprigs, plus basil leaves for garnish
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper
2 pounds heirloom tomatoes, coarsely chopped
8 ounces buffalo mozzarella, coarsely torn or chopped (I used a goat gouda)
-In a colander set over a large bowl, toss the eggplant slices with 1 1/2 teaspoons of salt. Let stand at room temperature for 1 hour, tossing occasionally. — I actually let that sit for a few hours while I was out
-Meanwhile, in a large bowl, whisk the olive oil with the vinegar, lemon juice, garlic, basil sprigs, oregano and crushed red pepper; season lightly with salt and black pepper.
-Squeeze all of the water from the eggplants and pat dry. Chop into bite-size pieces. Add to the marinade and let stand for 3 hours, stirring occasionally. — then once this was done I put it in the fridge overnight — was REALLY glad I actually read this recipe thoroughly several times
-Add the tomatoes to the eggplant mixture and toss to coat; discard the basil sprigs and garlic. Transfer to a serving platter and top with the mozzarella and basil leaves.
The recipe can be prepared through Step 3 and refrigerated overnight. Bring to room temperature before proceeding.
This was pretty good, quite unique. It also looks quite Chrismas-y. I think it got even better the next day. And actually, the next day, used it more as a bruschetta and also tossed it in salad. Can’t complain!