I was literally laying in bed thinking of dishes to create with eggplant and this came to mind- it turned out to be a refreshing salad that My Little Gluten Free Girl and I enjoyed on a summer day!

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Eggplant Salad

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Cut an eggplant into round slices.  I used a baby eggplant for this dish.

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Cook them in a little olive oil in a sauté pan until they are golden brown on each side.  Make sure to salt each side while they are cooking.

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Cut about 10 grape tomatoes in half and throw in a bowl.  Chop about 1/4 of a red onion and throw in with the tomatoes.  Drizzle 3 tablespoons of balsamic vinaigrette over the tomatoes and onion and add a pinch of salt.  Toss together and throw in about 1/4 teaspoon of dried basil.

Layer eggplant on a plate, top with slices of fresh mozzarella cheese and top off with tomato mixture.

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Really tasty and summerlicious 😉

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