Recipe Review: This was a nice change to traditional caprese salad. The addition of grilled eggplant and sundried tomato and balsamic tapenade was delicious! We tried this as a side dish with some roast chicken.
Cooking time: 25 – 35 minutes Serves: 2 as main, or 6 as side dish
Preheat oven: Grill or Oven Grill/top only
- 1 cup boiling water
- ¼ cup dried tomatoes (not oil-packed)
- 450g (1 pound ) eggplant
- 3 Tbsp olive oil
- 1 tsp salt
- ½ tsp ground black pepper
- ⅓ cup coarsely snipped fresh basil
- ¼ cup olive oil
- 2 Tbsp balsamic vinegar
- 2 200-225g (7- to 8-ounce) balls fresh mozzarella cheese, thinly sliced
- 4 large vine-ripened tomatoes, thinly sliced
- Coarse salt
- Ground black pepper
- Small fresh basil leaves
1. In a small bowl combine boiling water and dried tomatoes. Let stand for 20 minutes. Drain, discarding water; chop tomatoes.
2. Trim stem and blossom ends of eggplant; cut eggplant crosswise into 1/2-inch-thick slices. Place slices on a baking sheet; brush both sides of slices generously with the 3 tablespoons oil and sprinkle evenly with the 1 teaspoon salt and the 1/2 teaspoon pepper.
3. For a charcoal or gas grill, place eggplant slices on the rack of a covered grill directly over medium heat. Grill for 10 to 12 minutes or until slightly charred and tender, turning once halfway through grilling. Transfer grilled slices to a clean plate and let cool to room temperature.
4. In a food processor or blender combine dried tomatoes, the snipped basil, the 1/4 cup oil, and the vinegar. Cover and process or blend until finely chopped.
5. On a large platter arrange eggplant slices, mozzarella cheese slices, and tomato slices, overlapping each. Sprinkle lightly with coarse salt and pepper. Spoon dried tomato tapenade on top. Garnish with basil leaves. Serve at room temperature.
No changes required; this dish was great just as it was.
It made quite a bit of tapenade which I was able to store in the fridge for over 2 weeks and use for other recipes.
I used the tapenade as a 'chutney' on a homemade hamburger in place of tomato sauce or onion jam on the burger bun.
I’ve also used it in a homemade frittata. I brushed some on the bottom of the baking dish before adding the rest of the ingredients.