Ingredients:
3 small eggplants
salt
2 medium tomatoes, sliced
350 g bocconcini, sliced
1/4 cup firmly packed fresh basil leaves
1/4 cup olive oil
1 garlic cloves, crushed
1 teaspoon grainy mustard
1 teaspoon sugar
2 tablespoons red wine vinegar
Directions:
Cut eggplant into 1cm slices (no need to salt if young).
Cook eggplant in oiled heated griddle pan until tender and browned on both sides.
Layer eggplant with remaining salad ingredients on serving platter; drizzle with three-quarters of the Classic Italian Dressing.
Cover and refrigerate for at least 15 mins or up to 3 hours.
Just before serving, drizzle with the remaining Classic Italian Dressing.
Classic Italian Dressing: Combine all ingredients in a jar and shake well.
Servings: 4-6
Time preparation: 10 min.
Time total: 20 min.