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?
\nI was serving salad with the lasagne and had a germ of an idea which turned into a simple and delicious warm salad.<\/p>\n
Warm Eggplant Salad<\/b>
\n5 or 6 baby eggplant, sliced longways
\nolive oil
\nbunch of fresh basil
\nsplash of balsamic vinegar<\/p>\n
Saute eggplant in oil – it will absorb it all, so be generous.
\nPlace in a serving dish and tear over basil leaves.
\nDrizzle with balsamic, toss and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n