Do it once and you will see the wisdom of grilling sliced eggplant in batches, allowing them to cool completely, and then freezing them in single layers in large freezer bags.
When you have them on hand, you can make this salad in just minutes. The combination of flavors in this vibrant salad is delicious and unusual. Bocconcini (“small mouthfuls”) are small mozzarella balls packed in water or olive oil; they can be found in most supermarkets.
Serves 6 to 8
1 large eggplant, cut into ¼-inch-thick rounds
Olive oil, for brushing the grill pan
1 cup oil-packed sun-dried tomatoes, plus
2 tablespoons of their oil
½ cup bocconcini packed in oil
6 fresh basil leaves, torn into small pieces
3 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper
Preheat the oven to 350°F. Place the eggplant slices in a colander and sprinkle with salt. Set
aside for 10 minutes. Meanwhile, prepare a grill or heat a grill pan over high heat. Brush the
pan with olive oil.
Pat the eggplant slices dry and grill until translucent and charred, about 3 minutes per side.
Transfer the eggplant to a baking sheet and bake until soft, about 10 minutes. (At this point, the
cooked eggplant can be stored in resealable plastic bags and frozen for up to 3 months. To use,
thaw at room temperature until softened.)
Place the eggplant slices on a serving plate. Scatter the sun-dried tomatoes over, then drizzle
the tomato oil on top. Scatter the bocconcini and basil on top. Drizzle with the balsamic vinegar
and season with salt and pepper before serving. The dish can be made a day in advance,
covered, and refrigerated. Bring to room temperature before serving.
This recipe appears courtesy of The Modern Menu. Simple. Beautiful. Kosher. By Kim Kushner
Photograph by Andrew Zuckerman