The Eggplant vs. Aubergine Dilemma

An eggplant is an aubergine, but there's no denying that aubergine is the more elegant word. Aubergine allows this funny-shaped food the je ne sais quoi that it truly deserves. As a child, I disliked eggplant since I associated it with thick breading and heaps of oil, but now I love it as grilling and roasting come to mind. In all honesty though, I always say the word eggplant because if I didn't, no one would know what I was talking about. However, as a small act of defiance, I think aubergine in my head. Just a little crazy I know.

Anyway, this recipe also comes from the much-loved cookbook Plenty, with a few minor tweaks. We've been eating this salad a lot, with good toasted bread. This salad heaped on chewy, buttered Tuscan Panne is is a amazing summer-y mouthful. I don't think you need fish/chicken/meat to accompany it, but it certainly won't hurt if you do.



2 or 3 eggplants (depending on size)
olive oil
kosher salt and pepper
1 yellow bell pepper, diced small
15 grape tomatoes, quartered
1 tablespoon red wine vinegar
3 1/2 tablespoon capers, plus 1 teaspoon of the brine
1 ball fresh buffalo mozzarella
several leaves of fresh basil

First, place the diced yellow pepper and quartered tomatoes together in medium-sized bowl. Add capers, red wine vinegar, and a pinch of salt & pepper. Stir and allow to sit together at room temperature for 30 minutes so flavors can meld.

As for the eggplant, you can grill or oven-roast it. Either way, cut the eggplants into 3/4 inch circles. Take a baking sheet lined with foil & coated with PAM and place the eggplant slices on it. Pour about 1/4 cup olive oil into a small bowl and brush each eggplant slice with oil. Then sprinkle the slices with kosher salt. When complete, flip the slices over to oil & salt the other sides.

If using oven, place sheet in pre-heated 375 degree oven for about 25 minutes or until soft and golden. If using grill, place sheet on grill brought to similar 375-400 degree temperature and grill until soft and golden. Remove from heat and allow to eggplant to cool. Be patient and allow at least some cooling to occur or your mozzarella cheese will melt.

To serve, place the eggplant slices on a platter. Cut the mozzarella into bite-sized pieces and toss over eggplant. Spoon the yellow pepper mixture over both. Take the basil leaves and stack leaves neatly, one on top of the other. Roll length-wise into a little log and slice through the basil log horizontally so you have nice ribbons of basil. Toss the basil over the salad, finish with a bit of kosher salt and a few grinds of pepper.

Don't forget the toasted & buttered panne.