This is a simple upgrade to a classic Caprese salad. It’s a great “make along” dish if you are grilling meats, you can throw the eggplants on the grill towards the end of whatever other cook prep is going on in your backyard and whip up something elegant and beautiful.
Ingredients
2 globe eggplant, sliced thin lengthwise into 1/4” slices – should yield 8-10 slices total
2 large ripe tomatoes
8 thin slices off a block of feta cheese
10-20 basil leaves
1 teaspoon dry oregano
2 Tablespoons olive oil
Salt
Directions
Place the eggplant onto a hot grill (gas, charcoal or wood fire) and cook 5 minutes each side until charred and tender. Place in a bowl and toss with 1T of the olive oil, dry oregano, and about ½ teaspoon of salt.
Thinly slice the tomatoes. Compose the salad by alternating slices of eggplant, feta and tomato.
Once the slices are arranged, drizzle the second tablespoon of olive oil over the salad. Tuck the basil leaves in between the slices of cheese, tomato and eggplant. Sprinkle with salt and pepper.