2 Asian Eggplants or 1 Italian Eggplant, sliced and grilled1-2 ears of Corn, Grilled2 tomatoes, blanched and cubed2 cloves garlic, mincedHearty bread such as ciabatta, cubed2 Tbsp. Olive oil2 Tbsp. balsamic vinegarFresh Basil to taste, sliced into thin strips
salt and pepper to taste
1. Cut an ‘x’ in bottom of tomatoes and blanch in boiling water 2-3 minutes to peel skins and immediately place into ice bath to stop cooking. Slice into bite size pieces when cool.
2. Grill corn and remove kernals from cob. Coat eggplant slices with half of olive oil, salt and pepper. Grill and cut into even pieces.
3. Combine tomatoes, corn, eggplant, garlic and bread in a bowl. Toss with remaining olive oil, balsamic vinegar, salt, pepper and basil. Serve immediately.
Serves 4.
Recipe adapted from Sarah S.
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This recipe was most recently featured in
Boston Organics Newsletter No. 34 of 2013.