Homegrown Antipasto

Everyone will recognize this old favorite! It is so simple and delicious–especially when made with the best homegrown ingredients. Who could resist? I grew my own balcony fingerling eggplants last year! This is a recipe that you can grow at home, even in an urban apartment with only a balcony :).

Serves 2

  • 2 tomatoes, sliced
  • 1 sm eggplant, sliced
  • 2 lg balls mozzarella, sliced
  • 2 T e.v. olive oil
  • 1 t balsamic vinegar
  • 1 t sea salt or Himalayan salt
  • freshly ground black pepper to taste
  • Handful of fresh herbs i.e. mint, dill, basil, parsley, terragon…

Method:
Prepare all of the ingredients. Sear the eggplant in olive oil in a smoking hot pan on both sides. When you turn off the heat pour in a splash of balsamic vinegar and allow to reduce briefly. Layer the slices of tomato, eggplant and mozzarella around on a plate, season, drizzle with olive oil and top with chiffonade of herbs.

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