Layered Eggplant Salad
Serves:
6
What You Need:
A crowd-pleasing appetizer or an easy summer supper, grilled eggplant slices are alternated with pickled sweet peppers, ripe tomatoes, proscuitto, mozzarella and fresh basil in this attractive salad.
1 eggplant, medium (about 1 pound), cut in 1/4" to 1/2" slices
2 tablespoons vegetable oil
1/4 teaspoon each dried basil, oregano and garlic powder
Salt and pepper
6 slices mozzarella cheese, cut into 4 triangles
6 slices proscuitto or Westphalian ham, cut in half
12 slices red, ripe tomatoes (about 2 large)
12 slices pickled sweet red pepper slices, about 2" x 2" (about 1/2 of 24 ounce jar)
12 fresh basil leaves
Basil and Pickled Pepper Dressing
Brush eggplant slices with oil and sprinkle with basil, oregano, garlic powder and salt and pepper to taste. Grill eggplant on medium-hot grill about 5 to 7 minutes or until tender. Arrange on platter, alternating eggplant slice with pickled pepper, two triangles mozzarella, half slice of ham, slice of tomato and a basil leaf. Repeat until all slices are arranged. Spoon Basil and Pickled Pepper Dressing over and serve.
Stats:
Per serving: calories 261; fat 18g; saturated fat 5g; cholesterol 24mg; carbohydrate 17g; sodium 377mg; protein 10g
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