Eggplant (Aubergine) Salad Caprese

I just love this recipe and it looks so good on the platter. From the Not-so-humble vegetable cookbook. Cook time does not take in the standing time.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 3  small eggplants
•  salt
• 2  medium tomatoes, sliced
• 350  g bocconcini, sliced
• 1⁄4 cup  firmly packed fresh basil leaf

• Classic Italian Dressing

• 1⁄4 cup olive oil
• 1  garlic clove, crushed
• 1  teaspoon grainy mustard
• 1  teaspoon sugar
• 2  tablespoons red wine vinegar

Directions

1. Cut eggplant into 1cm slices (no need to salt if young).
2. Cook eggplant in oiled heated griddle pan until tender and browned on both sides.
3. Layer eggplant with remaining salad ingredients on serving platter; drizzle with three-quarters of the Classic Italian Dressing.
4. Cover and refrigerate for at least 15 mins or up to 3 hours.
5. Just before serving, drizzle with the remaining Classic Italian Dressing.
6. Classic Italian Dressing: Combine all ingredients in a jar and shake well.