When I make a lasagne, I layer thin strips of Mediterranean vegetables between the meat and pasta. Often, it’s difficult to manage to get all the layers I want and last night I was left with strips of baby eggplant. I’d also forgotten to add the lovely fresh basil I’d picked up at the supermarket. What to do with the eggplant?
I was serving salad with the lasagne and had a germ of an idea which turned into a simple and delicious warm salad.
Warm Eggplant Salad
5 or 6 baby eggplant, sliced longways
bunch of fresh basil
splash of balsamic vinegar
Saute eggplant in oil – it will absorb it all, so be generous.
Place in a serving dish and tear over basil leaves.
Drizzle with balsamic, toss and serve.