Eggplant Appetizers with Mozzarella

It’s Friday! After a glorious day with sunshine yesterday, today we are are back to gray skies and rain. My only consolation is that spring is just around the corner and my other consolation is that I can always cook to keep smiling. Easy and cheap

Last night I had some people over for dinner and I gave them an appetizer with eggplant. It is nice to greet your guests with a glass of bubbly and a little nibble (strictly no drink without food!) when they arrive. Like this you can guarantee a big smile on their face!

This can also make an excellent starter and it will take just about 20 minutes to prepare. You can use other cheese instead of mozzarella and add a little bit of chilly if you would like to add a bit of “heat” to it

Make sure you have plenty of fresh crunchy bread to go with it.

• Prep Time : 35 minutes
• Cook Time : 15- 20 minutes

Ingredients

• eggplant (aubergines) – 2
• mozzarella – 1
• capers – 1 tbsp
• tomatoes – 4
• mint – a few leaves
• salt
• olive oil
• vinegar – 1 tbsp
• olives – 10

Instructions

Slice the eggplant about 1,5 cm thick. Sprinkle them with salt and let them rest for 10-15 minutes. Then absorb the water they have released with a kitchen towel

Brush them with a little olive oil

Heat a griddle pan until hot then cook the eggplant on both sides for about 10 minutes to soften them up

Chop the olives, capers, tomatoes, mozzarella and mint

Mix them up together in a bowl with the olive oil and vinegar and put them on top of the sliced eggplant

Enjoy with some crunchy rustic bread!