Eggplant antipasto salad - gh_9407
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Baby eggplants (~4oz ea) | |
| 6 | larges | Plum tomatoes |
| Olive or salad oil | ||
| Salt | ||
| 3 | tablespoons | Cider vinegar |
| 1 | tablespoon | Dijon mustard |
| ½ | teaspoon | Coarselyground black pepper |
| 1 | cup | Kalamata olives |
| 2 | tablespoons | Drained capers |
| 1 | cup | Loosely packedfiesh basil leaves (about 1/2 lg bunch) |
| 1 | pack | (4oz) crumbled feta cheese |
Directions
ABOUT 1 HOUR BEFORE SERVING OR EARLY IN DAY: 1. Preheat oven to 500'F. Cut each eggplant and tomato lengthwise into quarters. In cup, with fork, mix 2 tablespoons olive or salad oil and ½ teaspoon salt. Place eggplant on rack in broiling pan. Brush eggplant with oil mixture. Bake 20 minutes or until eggplant is tender and golden.
2. Meanwhile, in same cup, with fork, mix cider vinegar, Dijon mustard, pepper, 2 tablespoons olive or salad oil, and ½ t salt.
3. In lg bowl, gently toss cooked eggplant, tomatoes, olives, capers, and vinegar mixture. If not serving right away, cover and refrigerate to serve cold later.
4. To serve, arrange eggplant mixture on lg platter. Tuck in basil leaves; sprinkle with feta cheese.
Each serving: About 290 calories, 23 g fat, 20 mg cholesterol, 1685 mg sodium.
Good Housekeeping/July'94/scanned & fixed by DP & GG