Seared Baby Eggplant with Mozzarella and Basil Oil
Basil oil is easy to make and will keep for 1 month in the fridge, so you might want to double the recipe to have some on hand for salads and roasted vegetables.
Ingredients
Basil Oil
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1 cup tightly packed fresh basil leaves
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1/4 cup olive oil
Eggplant
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3 baby eggplants (1 pound), sliced into 30 1/2-inch-thick rounds
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2 tablespoons olive oil
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1 leek, halved, white and light green parts cut into half-moons
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4 tablespoons white wine vinegar, divided
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1 6-ounce ball fresh mozzarella, sliced into 6 rounds
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2 tablespoons capers
Directions
1.
To make Basil Oil: Blanch basil 5 seconds in 4 cups boiling, salted water. Drain, and plunge into ice water. Pat basil dry, then puree in blender with olive oil. Season with salt and pepper. Strain oil with mesh strainer, and discard basil.
2.
Generously salt eggplant slices, and set in colander placed over bowl. Let stand 45 minutes to release liquid.
3.
Meanwhile, heat olive oil in skillet over medium heat. Add leek, season with salt, and saute 5 to 7 minutes, or until softened. Transfer to bowl.
4.
Coat nonstick skillet with cooking spray, and heat over medium heat. Add half of eggplant slices, and season with salt. Cook 5 minutes, or until browned and caramelized, using spatula to move slices often to prevent sticking. Flip eggplant with spatula, add 2 tablespoons vinegar, reduce heat to medium-low, and cover. Cook 5 to 7 minutes more, or until vinegar has evaporated and second side of eggplant is caramelized. Remove eggplant slices to covered bowl to keep warm. Repeat with remaining eggplant slices.
5.
To serve: Place mozzarella slices on serving plates. Top each cheese slice with 5 slices eggplant, 1 tablespoon leek, 1 tablespoon Basil Oil, and sprinkling of capers. Season with salt and pepper.
Nutrition information
Calories 236, Total Fat 20 g, Saturated Fat 5.5 g, Cholesterol 22 mg, Sodium 402 mg, Carbohydrate 9 g, Fiber 2 g, Protein 6 g, Sugars 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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