Eggplant with Tomato
- 2 eggplants, medium size or 1 large
- 1/8 cup extra virgin Spanish olive oil
- 3 roma tomatoes
- 3 Tbsp Spanish sherry vinegar (or 1/2 red wine vinegar and 1/2 balsamic)
- 2 green onions, finely chopped l)
- 2 tsp capers, minced
- 3 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 2 basil sprigs for garnish
- 1 French-style baguette
Preparation:
Cut eggplant into 3/8" slices (1/4" is too thin; 1/2" is too thick).
Place slices on baking sheet and brush top of each slice with oil.
Broil at 400 degrees until browned on top.
Turn over, brush with oil and broil until brown on both sides.
Chop the tomatoes and put them in a medium sized bowl. Add the chopped green onions,
the minced capers, garlic and the chopped basil leaves. Add the oil and vinegar.
Allow the grilled eggplant to cool a few minutes and then spoon the tomato mixture onto
each eggplant slice.
Eat using the eggplant as mini-plates or on top of baguette slices.
Notes:
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