Marinated Eggplant and Tomato Salad

Serves 6

Ingredients
Baby eggplant (cut lengthways into 1cm thick slices)
Olive oil
3 tomatoes (peeled and thinly sliced)
4 tablespoons basil (chopped)
Freshly ground black pepper

Balsamic and garlic dressing
1/4 cup (60ml) balsamic vinegar
1 tablespoon olive oil
2 cloves garlic (crushed)

Method

1 Preheat grill to a high heat.

2 To make dressing, place vinegar, oil and garlic in a screwtop jar. Shake well for one or two minutes to ensure ingredients properly combine.

3 Liberally brush eggplant slices with oil.

4 Grill for 4-5 minutes each side or until golden and tender.

5 Place a layer of warm eggplant slices in a shallow glass or ceramic dish. Top with a layer of tomato slices. Sprinkle with 1 tablespoon dressing, 1 tablespoon basil and black pepper to taste.

6 Repeat layers to use all ingredients. Cover. Marinate in the refrigerator for at least 2 hours.

Tip: This salad is good as an appetiser, or part of an antipasto platter.