Make this salad in your sleep: Tomato, eggplant & cheese salad 4 November 2005

So yummy yet so simple! So many flavors and textures! The smokiness of the vegetables is offset by the milkiness of the cheese, and livened up by the basil and lemon.

We got some ideas from Jamie Oliver (I always remember him scattering salt from a height – makes you seem like a real chef! And he makes things look easy!). But then he encourages you to play around with what you like … so here’s our version!

This has somewhat Filipino leanings, but has been given a nice Italian twist. Impress your hubby, your date, or your parents and lean on your laurels when the raves come in.

Ingredients:
2 or 3 eggplants, cut thinly in about two inch strips
5-6 tomatoes, make sure they are ripe and firm
A small pack (about 100 g) of mozzarella cheese (or feta cheese or kesong puti, if you’re in the Philippines)
Juice of half a lemon
Fresh basil leaves (some mint leaves work well too), roughly chopped
Salt and pepper to taste
Extra virgin olive oil (I can’t emphasize enough that having really good olive oil on hand works wonders for the simplest of dishes!)

Directions:
Grill your eggplants and tomatoes. We used our stovetop grill but if you’re up to it, fire up your outdoor grill. The smoky flavor makes a world of difference!

Mix up your grilled eggplants, tomatoes and chopped basil. Tear the mozzarella over your vegetables. Scatter your basil leaves. Squeeze your half a lemon over everything. Scatter salt at a height, add your freshly ground pepper. Finally, drizzle with your best extra virgin olive oil. Give a quick toss … and serve!