Methods You can grill your eggplant as described or you can roast it in the oven over 400 for about 20 mins. You can also serve this dish warm so the cheese is melted into the slices. To do this assemble the ingredients (without basil) on a baking dish and bake for 7-10 mins until the cheese is melted. This is a great side salad to accompany any of your grilled proteins or eat the whole thing yourself, just as it is :)
Additions You can add some crispy sliced garlic cloves or roasted garlic paste to the dressing or sprinkle fresh oregano or tarragon to vary the herbs. You can serve it over spinach if you want to make it a greener salad.
high quality extra virgin olive oil
1 medium eggplant
1 lb fresh mozzarella
1 lb sliced tomatoes (I am LOVING these kumato tomatoes from Trader Joes)
1/4 cup loosely packed fresh basil leaves
freshly ground pepper
Slice your eggplant into 1/4" wide medallions
Brush with olive oil and season w salt and pepper; arrange directly over medium heat and grill for 5-8 mins; flip and grill 1-2 mins more. Let cool to room temperature.
On a serving platter, arrange eggplant with sliced mozzarella and sliced tomatoes
Top with torn basil leaves
Drizzle with olive oil and balsamic vinegar and coarse salt and freshly ground peppers
Want to make it once and eat it twice? Throw your leftovers into this Grilled Ratatouille Pasta Salad.