Summer Eggplant "Bruschetta"

Once again, I came home from the farmers' market with too many vegetables. This time it was eggplant, a big bagful, some deep inky purple and some streaky violet, all shiny and unblemished.My plan was to turn them into a large summer eggplant alla parmigiana, using baked eggplant slices in place of traditional breaded and fried.

But then, just as I pulled the baking sheet out of the oven, inspiration struck. I imagined the thick, golden-brown slices topped with pieces of milky buffalo mozzarella and a colorful salsa of sorts, made from cherry tomatoes and crunchy red onions, which I had also (conveniently) picked up at the market. Hello, eggplant "bruschetta." I had a fresh batch of sweet & sour roasted peppers, so I tossed some of those into the topping.The "bruschetta" made an excellent side dish to grilled chicken kebabs, a favorite recipe from my friend Marilena's Greek food blog.

I plan to reprise this dish on July 4, with grilled rather than baked eggplant (for the smoky flavor that the grill imparts) and I'm pretty sure it will be the MVP at our table this summer (last year it was these zucchini; in 2016 it was the peppers; and in 2015, these rice-stuffed tomatoes).The recipe here is an approximation, as I didn't write down exact amounts. No matter; it's one of those accommodating recipes that doesn't require precise measurements and that you can tweak as you like. In a couple of weeks, I'll probably be adding grilled corn and diced cucumber to the topping.

SUMMER EGGPLANT “BRUSCHETTA”
Makes about 6 servings

Ingredients
3 medium eggplants, about 1 1/2 pounds
Extra-virgin olive oil
Salt and freshly ground pepper to taste
About 1 dozen multi-colored cherry tomatoes, quartered
About 1/2 cup diced Sweet & Sour Roasted Peppers or bottled roasted peppers
1/2 small (or 1/4 large) red onion, cut into dice
1 smashed garlic clove
Red wine vinegar
Fresh basil leaves
Fresh mint leaves
1-2 balls buffalo mozzarella

Instructions
Preheat the oven to 375° F.

1. Top and tail the eggplants and cut them crosswise into 3/4-inch-thick slices. Arrange the slices on a parchment-lined rimmed baking sheet. Brush them generously on both sides with olive oil, and sprinkle both sides with salt and pepper. Bake for 40 to 45 minutes, until tender and nicely browned.

2. Alternatively, you can grill the eggplant: Prepare a medium-hot charcoal grill or heat a gas grill to medium-high. Brush both sides of the eggplant slices with olive oil and sprinkle both sides with salt and pepper. Arrange them on the grill grate and grill for 15 to 20 minutes, depending on how hot your flame is, turning them from time to time. If necessary, move them away from direct heat. You want grill marks and a few blackened spots but you want to give the eggplant time to soften a bit as well.

3. Transfer the baked or grilled eggplant slices to a platter and let cool.

4. Combine the cherry tomatoes, peppers, and diced red onion in a bowl. Add the garlic. Sprinkle red wine vinegar over the vegetables and drizzle with good olive oil. Season to taste with salt. Tear up a few basil and mint leaves and add them to the mixture. Stir to combine. Cover the bowl and let the topping sit for about 30 minutes to give the flavors a chance to mingle. Remove and discard the garlic clove.

5. Meanwhile, if the buffalo mozzarella has been in the fridge, take it out and let it come to room temperature to soften it. Then tear it into shreds (or slice/dice it if you prefer).

6. Scatter the mozzarella evenly over the eggplant slices. Spoon the topping, including the juices, over the mozzarella. Drizzle a little more olive oil over everything and garnish with some fresh basil and mint leaves. Serve.