Inspired by a Caprese Salad, David added eggplant and arugula to create a Houston Summer Salad. It's made entirely with ingredients from our garden with the exception of the fresh mozzarella. All the elements grow well in our hot weather, especially the eggplants which have produced a bumper crop for the last few weeks. We have so much eggplant that we are giving it away to neighbors who are both excited and grateful. I have explained that our Sfumata, Thai Long Green and Cloud Nines are in fact eggplants despite their unusual color and shape, and David has been doling out eggplant cooking advice and recipes.
If you have a vegetable garden in Houston, grow eggplant and your neighbors will love you. And, make this salad for a great August lunch.
Houston Summer Salad with Heirloom Eggplant
1 Medium Eggplant, sliced thinly
I Medium Tomato (or several cherry tomatoes), cubed
1 T Basil, diced
1/4 C Arugula, very coarsely chopped
1/2 C Fresh Mozzarella, thinly sliced
Step 1: Heat frying pan with olive oil. Fry eggplant until starting to brown on one side, then flip over. When second side is golden brown, remove from pan and place on paper towels to dry.
Step 2: Toss all ingredients together with the vinaigrette of your choice. David's simple vinaigrette is 3T olive oil plus 1 T white wine vinegar, and a pinch of sea salt and a pinch of black pepper.