Ingredients

The following ingredients have 4 Servings
  • 2 small to medium firm eggplant
  • Salt
  • 1/2 cup olive oil
  • 2 cloves garlic
  • crushed
  • A few sprigs rosemary
  • coarsely chopped
  • Pepper
  • Crushed red pepper
  • 2 cups wild or baby arugula
  • 3 ripe heirloom tomatoes
  • sliced
  • 1 pound fresh mozzarella
  • thinly sliced
  • 1 cup basil leaves
  • 1/2 pound speck or other smoky or spicy ham
  • thinly sliced

Instruction

  • Heat a grill or grill pan to medium-high heat
  • Thinly slice the eggplant in discs; salt and drain in a colander, 15-20 minutes
  • Warm oil with garlic and rosemary to infuse
  • Brush eggplant on both sides and sprinkle with black and red pepper
  • Grill eggplant 2-3 minutes on each side until marked and tender
  • Cool to room temperature
  • Season the sliced tomatoes with salt and pepper
  • On a platter, scatter a bed of arugula and over it layer the tomatoes with eggplant, basil and mozzarella
  • Drizzle salad with remaining garlic oil and top with speck