6 slices of Alstede Fresh eggplant
6 slices of Alstede Fresh tomatoes
6 slices of Fresh Mozzarella Cheese
1 1/2 c Fresh salad greens to include Alstede Lettuce and arugula
Olives, fresh or roasted peppers, artichoke hearts, chopped red onion (optional)
Fresh basil leaves
Prepare eggplant with method of choice, grilled or roasted, floured, or breaded and fried or oven fried, or air fried, and cooled to room temperature.
Mix the salad greens with ingredients of choice. Dress the salad with balsamic vinegar and olive oil or your favorite Italian salad dressing.
Divide the salad between 2 plates. Layer a slice of eggplant over one side of the salad, top with a slice of tomato, sprinkle with chopped basil, add a slice of mozzarella cheese, repeat with one more slice of eggplant, tomato, cheese.
Farm Kitchen Tip – Drizzle the salad with balsamic glaze and add a garnish of some basil leaves for extra fresh flavor. Serve this salad with grilled steak, chicken or fish if desiring a more hearty meal. This recipe will make enough for 2 serving and can be doubled accordingly to accommodate a larger crowd.
Recipe & photo by Jenn Borealo, Alstede Farms Culinary & Educational Specialist