This eggplant salad is a fabulously easy but tasty little treat for your next gathering. Can be served as a salad or on crostini as an appetizer…
Grilled Eggplant Salad
4 eggplants (medium size)
2 dl /.75C balsamic vinegar
1 fresh chili (optional if you don't like it hot)
1 garlic clove
Parmesan slices (or mozzarella)
Cut the eggplant into slices and sprinkle them with salt (so they lose some water), set aside for 1h.
Pre-heat the oven (220C/450F - grill position).
Rinse the eggplant to remove the salt and dry them well using a towel. Spray or drizzle with olive oil and grill until golden brown.Turn the slices and do the same on the other side. Let cool.
In a pan, heat the vinegar with the slices garlic clove and chilies and cook until you get a syrup consistence (about 10 minutes). Let cool.
Place the eggplant on a plate, sprinkle with the vinegar syrup, basil and Parmesan cheese (or mozzarella).
Served on our Italian Teo plates!
all pictures © atelier BOEMIA
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