3 small eggplants cut into slices
coarse cooking salt
8 cherry tomatoes
350 grams bocconcini cheese
fresh basil leaves
1/4 cup olive oil
1 clove garlic, crushed
1 teaspoon mustard
1 teaspoon sugar
1 tablespoon red vinegar
1 tablespoon balsamic vinegar
Grill eggplants until browned.
Cut cherry tomatoes in two and gently mix with bocconcini and some sea salt.
Combine all ingredients for italian dressing.
Drizzle 3/4 of italian dressing to the bocconcinis and tomatoes. Arrange eggplant slices and basil leaves the way you want to present it.
Chill bocconcinis for 15 minutes or up to 3 hours. Just before serving, drizzle remaining dressing.
-AcousticChef.... cookin' one tune at a time!