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This salad/side dish is simple in its components, but boy, does it deliver in taste. Fresh and flavorful, there won’t be too many leftovers of this dish after Yom Tov.
2 medium-sized eggplants
salt
1 pound tomatoes of your choice
1 16-ounce package fresh mozzarella
2/3 cup Tuscanini Olive Oil
1/3 cup water
1/3 cup Tuscanini Balsamic Vinegar
2 teaspoons sugar
1 teaspoon basil
Preheat oven to 400 degrees Fahrenheit. Line 2 baking sheets with Gefen Parchment Paper and spray with oil spray.
Slice eggplants into 1/4-inch-thick rounds. Place on baking sheets. Spray the tops of the sliced eggplants and sprinkle salt and pepper to taste.
Roast for 20 minutes.
Slice tomatoes and mozzarella into 1/4-inch-thick rounds. Layer eggplant, tomato, and cheese on a serving dish (as shown), or create stacks.
In a container, combine oil, water, vinegar, sugar, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and shake well until all ingredients are fully incorporated.
Drizzle dressing on salad. Serve warm or at room temperature.
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