Ingredients
2 pounds Japanese eggplants, trimmed
1/4 cup olive oil
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
1 1/2-ounce bunch fresh basil, chopped
Preparation
Preheat broiler. Cut eggplants on diagonal into 1/2-inch thick slices. Brush slices lightly with olive oil. Broil eggplant until golden brown on both sides, turning once, about 4 minutes. Cool slightly. Whisk 1/4 cup olive oil, vinegar, and garlic to blend in small bowl. Layer eggplant in baking dish, seasoning eggplant with salt and pepper, drizzling with oil mixture and sprinkling with basil between each layer. Let eggplant stand 1 to 2 hours at room temperature before serving.
