EGGPLANT, TOMATO, MOZZARELLA AND FRESH HERBS ON THE BARQECUE!!!!!!!!!! ENJOY DAN !!!!!!!!!!!!!!!1

GRILLED EGGPLANT, TOMATO, BUFFALO MOZZARELLA


Serves 4-6 By CHEF DAN:



INGREDIENTS:



2 Italian eggplants cut into 1/2- inch thick slices

2 tablespoons course salt

1 large mozzarella ball

1 tablespoon olive oil

3 tomatoes

1 tablespoon fresh thyme

1 tablespoon fresh marjoram

1 tablespoon balsamic vinegar

1 bunch fresh basil



DIRECTIONS:



1. Place eggplant in an even layer on a baking sheet.

2. Sprinkle with salt, and let stand 10 minutes.

3. Rinse under cold water and pat dry with paper towels.



PREPARE A BARQECUE:



1. Cut mozzarella in half crosswise, thin slice each half about 1/4- inch thick to create half-moon shaped pieces.

2. Slice tomatoes in the same manner.

3. Arrange tomatoes and mozzarella decoratively around the edge of each serving platter.

4. Place eggplant slices on barbeque and cook, turning once, until nicely charred on each side; the eggplant should be almost caramelized.

5. In a bowl stir in balsamic vinegar, olive oil, thyme, marjoram, and basil,.

6. Arrange the cooked eggplant down the center of the serving platter, surrender by the tomatoes and mozzarella.

7. Drizzle balsamic vinegar mixture over the eggplant, tomatoes, and mozzarella.

8. Sprinkle with salt and pepper, to taste, let stand until eggplant is room temperature.



ENJOY DAN: hallelujah