STACKED TOMATO, EGGPLANT & GOAT CHEESE SALAD
Steps:
- Slice eggplant in 1/2 inch slices across & salt lightly on both sides. Let eggplant rest in a colander over the sink & allow to sweat. Meanwhile, prepare a marinade (in a jar or shaker) with equal parts olive oil and vinegar (2-3 T of each depending on size of eggplant). Salt & pepper to taste. Once marinade is mixed, rinse salt from the eggplant & pat slices dry. Let eggplant rest in a shallow pan or dish. Drizzle marinade over the eggplant slices evenly. Set aside & allow to rest for 20-30 min. Slice the tomato with care, also in 1/2 inch slices across & set aside. Open the goat cheese & try to make 1/4 inch slices with a very sharp knife(wiping knife with a damp cloth or washing it to remove cheese residue). The cheese slices should cover the same surface area as the vegetable slices since the cheese will go between the eggplant and tomato in the salad as the 2nd, 4th & 6th layers. Depending on the goat cheese packag & the tomato/eggplant size, 2-3 slices should be enough for 1 layer. 3 layers of cheese will be used for each salad. After the cheese has been sliced & set aside, prepare a skillet to sautee eggplant. Sautee slices over M-H heat (adding extra oil if needed, but shouldn't be oily). After each slice is cooked through, remove the slices from the pan and let cool. The eggplant can be lukewarm or room temperature, but not hot when preparing salad. To assemble salads:using 2 med. sized plates, add 1/4-1/2 cup baby salad greens topped by 1 slice eggplant on each plate. (hint: Use largest eggplant slices on the bottom of each salad). Add a layer of goat cheese on top of each slice of eggplant, then a tomato slice on top of the cheese. Add another layer of goat cheese for a total of 4 layers. Repeat layers another time omitting the last cheese layer for a total of 7 layers per salad (ending with a tomato slice on top). Serve salad by drizzling with olive oil & vinegar, salt & freshly ground pepper. Garnish with fresh chopped herbs & enjoy!
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Monira Afrin
[email protected]This salad is so easy to make and it's always a hit. I've made it for potlucks, picnics, and even just for a quick lunch at home.
Ethan Estes
[email protected]I'm not a fan of goat cheese, but this salad was still really good. I'll definitely make it again.
Ssekamwa Ronald
[email protected]This is a great recipe! I love the combination of flavors.
Victoria Egeonu
[email protected]This salad is so delicious and refreshing. I can't wait to make it again!
Tuha moni
[email protected]I've never made eggplant before, but this recipe was so easy to follow. I'm definitely going to make it again.
Minhaj Miah
[email protected]This salad is a great way to use up summer produce. I always have a ton of tomatoes and eggplant in my garden, and this is a great way to use them up.
Precious Christopher
[email protected]I love the simplicity of this salad. It's just a few fresh ingredients that come together to create a delicious and satisfying dish.
Alex Losinski
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I've made it for potlucks, picnics, and even just for a quick lunch at home.
Jiam Mia
[email protected]I'm not usually a fan of eggplant, but this salad changed my mind. The eggplant was roasted perfectly and had a great smoky flavor.
Jaanthony Williams
[email protected]This is one of my favorite summer salads. It's so refreshing and flavorful. I love the way the eggplant and tomatoes roast together.
Anwar ali kundi
[email protected]This salad was a hit at my last dinner party! The combination of flavors and textures was amazing. I especially loved the goat cheese and the balsamic vinegar.