stuffed eggplant:
1 eggplant
1 lb fresh mozzarella
3 tomatoes
1/4 cup sun-dried tomatoes
Tbsp balsamic vinegar
1 clove garlic, diced
fresh basil bunch
salt/pepper
2 methods:
1. slice eggplant long-ways in strips ~2" wide and the full length (mandolin works, or mad knife fileting skills)
- warm in oven (300°F) just until soft and flimsy
- slice mozz and 2 of the tomatoes, tear off several large basil leaves
- lay warmed eggplant strips in 2s in a cross, lay 1 slice tomato, mozz and large basil leaf in the middle
- fold over bottom-most strip, then fold over the other strip to make a square packet
- flip upside down, put back in oven for 5 min (optional)
2. slice eggplant in medallions, leave raw
- slice 2 tomatoes, mozz and tear off several large basil leaves
- stack slices: eggplant-tomato-mozz-basil-
eggplant
- leave raw or heat in 300°F oven just until cheese starts to warm (fresh mozz gets watery if melted)
top with Relish:
(i don't recommend a food processor, it breakes down the tomatoes too much and waters down the flavor)
- dice 1 tomato, garlic, and mince sun-dried tomatoes and 3 large basil leaves
- put in medium bowl, add balsamic vinegar, salt and pepper
- mash with wooden spoon or tenderizer
