Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Friday, July 17, 2015
Eggplant Tomato Basil Salad
Fifteen minutes on the barbeque will give you the most flavor but you could also bake the eggplant on cookie sheets in the oven at 400 for about seven minutes per side. Whichever way you choose let your tender and slightly browned eggplant cool before cutting it into smaller pieces and tossing with the tomatoes, chopped basil, extra virgin olive oil, and coarse salt to taste. Summer is here…eat it up!