Tomato-eggplant salad on toast

This recipe doesn't really need the mozzarella, but I add it to convince myself it counts as dinner. It's only worth making in the summer, when tomatoes and eggplant are in season. 




(This would have been more photogenic if I hadn't been greedy and piled the salad any-which-way on the toast.)

Cut into ~1cm cubes 

— 1 small eggplant
And saute on medium-high heat in 
— olive oil
Until tender. Add
— salt
Midway through sautéing.

Assemble in bowl
— 3/4 pint cherry tomatoes, halved OR 1 mediuml tomato, cut into ~1cm cubes 
— ~1 teaspoons sugar
— coarse salt 
— fish sauce (optional)
— black pepper
— ~1 tablespoon good vinegar: wine or apple cider
— good olive oil, generous glugs
— sautéd eggplant
— 1 leaf basil, slivered,
— fresh mozzarella, cut into ~1cm cubes 

Allow to sit for ~15 minutes

Serve on
— toasted white bread

Comments

  1. Shiba SAugust 12, 2020 at 1:53 PM

    “I love this recipe! I added garlic powder, Italian seasoning, a few flakes of nutritional yeast, half a bottle of kombucha, za’atar, dried onion, and biscuit mix to mine. Great idea!”

    ReplyDelete

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