This is a very easy and delicious salad, it can even work as a light lunch or dinner!. You can add some roasted red peppers for extra flavor, but this time I didn't use them. I hope you like it!
Olive oil for brushing
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
salt and pepper to taste
1/4 cup olive oil
1/2 cup fresh cheese (queso fresco) or ricotta cheese, cut in small squares
1/4 bunch fresh basil, cut in small strips
fresh cracked black pepper
Cut the eggplants in 1/2 inch slices, place them in a colander and sprinkle them with salt. Wait 30 minutes and you will see all the bitter juices coming out of the eggplants. Pat them dry with a paper towel, removing the excess salt. Brush the eggplants slices with olive oil. Place them on a grill (I have one that goes in the stove top) and cook them evenly. Prepare the vinaigrette: mix the vinegar with the mustard, salt and pepper. Add the olive oil little by little until you have a nice consistency. Adjust seasonings (sometimes I add a little honey if its too acidic).
To serve, arrange the eggplant slices in a platter, drizzle with the vinaigrette and top with the cheese, basil and black pepper. Enjoy.