Eggplant Salad Caprese
3 small eggplants
2 medium tomatoes, sliced
350g bocconcini cheese, sliced
1/4 cup firmly packed basil leaves
Classic Italian Dressing
1/4 cup olive oil
1 clove garlic, crushed
1 teaspoon seeded mustard
1 teaspoon sugar
2 tablespoons red wine vinegar
Cut eggplants into 1cm slices, place on wire racks, sprinkle with salt; stand 30 minutes.
Rinse eggplant under cold water; drain on absorbent paper. Cook eggplant in heated oiled 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; refrigerate for at least 15 minutes or up to 3 hours.
Just before serving, drizzle with remaining Classic Italian Dressing. Classic Italian Dressing: Combine all ingredients in a jar; shake well.