Salad or Bruschetta – you decide
We enjoy this recipe as either a side salad – or as bruschetta on sour dough bread.
I used ingredients from my vegetable garden to make this recipe on the weekend when friends came for lunch. I have 2 eggplant plants that are producing beautifully. I picked 3 eggplants on the weekend and there are another 7 on the bushes maturing. My tomato plants have just started giving me lovely tasty ripe tomatoes and I have a huge beautiful crop of basil. My zucchini (courgette) seems to be growing very slowing, my third patch seems to have less fertile soil than the others. The zucchini I used in this recipe came from my lovely next door neighbor’s garden.
I don’t salt then rinse my own eggplants are they are never bitter and I find it unnecessary. If you are making this recipe using eggplant from the store you may wish to do so.
This recipe is adapted from one in Susan Loomis’ novel, On Rue Tatin – Living & Cooking in a Small French Town.
- 1 medium eggplant - sliced into even slices
- 250 grams tomatoes - quartered
- 1 medium zucchini (courgette) - peeled and sliced into even rounds
- 1 small red chilli - finely sliced (optional)
- 1 tablespoon olive oil
- 1 and ½ teaspoons balsamic vinegar
- 1 large handful fresh basil leaves -torn
- salt and pepper to season
- Set a griddle pan to heat on the stove top
- Add the sliced eggplant and zucchini and turn once cooked on one side
- Remove from the heat once cooked and lay on a serving plate
- Combine the oil and balsamic
- Top with the tomatoes and fresh basil and chilli and dress with the oil and balsamic
- Allow the dish to sit for the flavors to meld for 15 minutes+ (not in the fridge)
- Season to taste with salt and pepper
- If serving as brushcetta add shaved Parmesan and fresh rocket leaves
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