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Stacked Eggplant and Mozzarella Salad
Prep 5min
Total1hr15min
Ingredients11
Servings3
I rarely cook eggplant, but each time I do I ask myself why I don't prepare it more often. Like many people, I thought that cooking eggplant was difficult, perhaps because it's a vegetable my mom never prepared and I didn't know how to make it. About eight years ago I turned to the Internet to search for eggplant recipes, and I dared to try a dish that didn't turn out very good the first time, but got better each time I made it. This stacked eggplant and Mozzarella salad is a favorite of my husband and I. It's fresh and features a rica combination of ingredients that give it a flavor somewhere between acidic and sweet. The grapes and basil perfectly complement the elements of the stack salad. I should warn you that the first step is very important, so be sure not to skip it.
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Ingredients
1medium, purple eggplant
Salt (to dehydrate eggplant and for seasoning, to taste)
Olive oil cooking spray
1 1/2tablespoons extra virgin olive oil (to drizzle over eggplant before baking, and in the salad dressing)
Pepper, to taste
12to 15 green grapes, sweet
4basil leaves, fresh
2tablespoons seasoned rice vinegar
1/4teaspoon balsamic vinegar
2tomatoes
6slices Mozzarella cheese (slices 1/4-in thick)
Directions
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1
Preheat the oven to 375°F.
2
The first step is very important, and it's also the step that takes the most time. Before preparing the eggplant, dehydrate it slightly using salt. Wash the eggplant, chop off the 2 ends, and cut into 1/2-inch thick slices. You should be left with approximately 9 slices. Place in a strainer, sprinkle the surface of the slices with salt and let rest 30 minutes.
3
Take a paper towel and carefully dry each slice. Use the olive oil spray to grease a baking sheet. Arrange the slices on the sheet, being careful they don't overlap. Lightly drizzle some of the 1 1/2 tablespoons of olive oil over each slice and salt and pepper, to taste. Bake for 15-20 minutes, until the slices are bland.
4
Remove from the oven and let cool 10 minutes.
5
While the slices are cooling, prepare the dressing. Dice the grapes and place them in a wide bowl. Wash and finely chop the fresh basil leaves, and add to the grapes. Incorporate the remaining extra virgin olive oil along with the seasoned rice and balsamic vinegars, stirring until thoroughly mixed. Set dressing aside.
6
Wash and slice the tomatoes into 1/2-in slices. You will need 6 slices.
7
Have salad bowls on hand. Take one slice of eggplant, quickly dunk it into the grape and vinegar mix and set on a plate. Set a slice of tomato over the eggplant, followed by a slice of Mozzarella cheese. Repeat, and end with a slice of eggplant as the top layer. Each stack will have 3 slices of eggplant, 2 slices of cheese and 2 slices of tomato.
8
Once you have assembled all 3 stacks, pour remaining dressing in equal portions over each stack and serve immediately.
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You may dehydrate and bake the eggplant ahead of time. Let cool and store in an airtight container in the refrigerator. With this step behind you, it will only take a few minutes to prepare the dressing and serve the stack salads.
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No nutrition information available for this recipe
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I rarely cook eggplant, but each time I do I ask myself why I don't prepare it more often. Like many people, I thought that cooking eggplant was difficult, perhaps because it's a vegetable my mom never prepared and I didn't know how to make it. About eight years ago I turned to the Internet to search for eggplant recipes, and I dared to try a dish that didn't turn out very good the first time, but got better each time I made it. This stacked eggplant and Mozzarella salad is a favorite of my husband and I. It's fresh and features a rica combination of ingredients that give it a flavor somewhere between acidic and sweet. The grapes and basil perfectly complement the elements of the stack salad. I should warn you that the first step is very important, so be sure not to skip it.
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