Post by Deleted on Jun 29, 2014 16:12:44 GMT -5
Summertime Eggplant Salad
Serves 4 to 6
2 small eggplants (about 8 inches long) stems removed and eggplant cut lengthwise into ¼-inch long slices
3 tablespoons Filippo Berio extra virgin olive oil
1 large garlic clove, thinly sliced
1 ½ tablespoons white balsamic vinegar
1 teaspoon salt
Grinding black pepper
6 cherry tomatoes cut in half and then quartered
2 tablespoons fresh minced mint
1 tablespoon fresh minced tarragon
1 tablespoon capers in brine, drained
Stack the eggplant slices on top of one another and cut them crosswise into 1/4inch wide pieces.
Heat 2 tablespoons of the olive oil in a non-stick saute pan. Add the eggplant and the garlic and cook covered over medium heat until the eggplant begins to soften. Stir occasionally. Cook until the eggplant begins to brown slightly, then raise the heat to high and stir in the vinegar and allow it to evaporate. Turn off the heat. Add salt and pepper and transfer the eggplant to a bowl and let it cool for 5 minutes.
Add the tomatoes, mint, tarragon and tarragon and capers. Combine to mix well adding the remaining tablespoon of olive oil.
Cover and allow to marinate at room temperature for several hours before serving or make ahead, refrigerate and bring to room temperature before serving.
from, Maryann and you can use zucchini
Serves 4 to 6
2 small eggplants (about 8 inches long) stems removed and eggplant cut lengthwise into ¼-inch long slices
3 tablespoons Filippo Berio extra virgin olive oil
1 large garlic clove, thinly sliced
1 ½ tablespoons white balsamic vinegar
1 teaspoon salt
Grinding black pepper
6 cherry tomatoes cut in half and then quartered
2 tablespoons fresh minced mint
1 tablespoon fresh minced tarragon
1 tablespoon capers in brine, drained
Stack the eggplant slices on top of one another and cut them crosswise into 1/4inch wide pieces.
Heat 2 tablespoons of the olive oil in a non-stick saute pan. Add the eggplant and the garlic and cook covered over medium heat until the eggplant begins to soften. Stir occasionally. Cook until the eggplant begins to brown slightly, then raise the heat to high and stir in the vinegar and allow it to evaporate. Turn off the heat. Add salt and pepper and transfer the eggplant to a bowl and let it cool for 5 minutes.
Add the tomatoes, mint, tarragon and tarragon and capers. Combine to mix well adding the remaining tablespoon of olive oil.
Cover and allow to marinate at room temperature for several hours before serving or make ahead, refrigerate and bring to room temperature before serving.
from, Maryann and you can use zucchini
