Isn’t it wonderful when a recipe exceeds our expectations?? I love it when that happens. This salad is one of those recipes.
When I saw the photo on the book, I thought it would be good. But it turned out to be really, really good.
The dressing plays an amazing part here – and the garlic is the one to blame. I have a friend who loves to cook with garlic and I’m sure he would like this dressing very much.
The only problem for me is that I find garlic a bit hard to digest – so the dressing and I had long conversations throughout the afternoon. We even saw a movie together. :S
I know that roasting garlic is one way of getting rid of this problem but I’m not sure how much it would change the flavor of the dressing.
I adapted the recipe of a Brazilian book and used queijo Minas frescal (Minas cheese) instead of bocconcini – a cookie cutter came in handy for making round slices of cheese.
This is my post for this Weekend Herb Blogging, this time hosted by Pille, of the beautiful Nami-Nami.
Tomato, Minas cheese and eggplant salad
150-200g queijo Minas frescal (or bocconcini)
3 garlic cloves
1 tablespoon dried oregano
4 tablespoons extra virgin olive oil
freshly ground black pepper
Start with the dressing: chop the garlic cloves and place them in a small bowl. Add the oregano, olive oil, salt and pepper. Mix well and set aside.
Wash the eggplants and cut them into 0.5cm slices. Do the same thing with the cheese and the tomatoes.
Heat a grilling pan over medium heat. Brush both sides of each eggplant slice with olive oil and grill (both sides). Set aside.
In a large plate, place the tomato slices, cover with the cheese and finish with the eggplant.
Drizzle with the dressing and serve.