Thursday, January 8, 2015

Grilled Eggplant, Sun-Dried Tomato & Bocconcini Salad

Say what? It's going to be a record -50 degrees with the windchill factor. BRRR,  got-to-love indoor parking on days like these. It's time for a Pinacolada, ocean music, hot yoga and incense. I've decided to cook like it's 25+ degrees outside and this is one of my picks from The Modern Menu kosher cookbook by Kim Kushner. So enjoy, and keep warm!


  • 1 large eggplant, cut into 1/4 thick slices brushed with olive oil
  • Sun-dried tomatoes packed in oil
  • 1/2 cup of mini bocconcini cheese
  • Fresh basil leaves torn in small pieces (well washed)
  • 3 tbps of balsamic vinegar
  • Black olives to garnish
  • Kosher salt and freshly ground pepper to taste

  1. Preheat the oven to 350° 
  2. Place the eggplant slices in a bowl of water and sprinkle with salt set-aside for 10 minutes
  3. Prepare a grill or grill pan over high heat on the stove. 
  4. Brush the pan with olive oil pat eggplant slices dry and grill until translucent and charred about three minutes per side.
  5. Transfer the eggplant to a baking sheet and bake until soft about 10 minutes 
  6. Place the eggplant slices on a serving plate, scatter the sun-dried tomatoes, olives, cheese and then drizzle the tomato oil on top scatter and for the finishing touch, garnish with basil
  7. And voila, you have a yummy meal!