Antipasto Salad Platter

  • Active Time 25m
  • Total Time 1h

Serves 8

ingredients

  • Dressing:
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, crushed
  • 1 tablespoon finely chopped flat-leaf (continental) parsley
  • 1 tablespoon capers, finely chopped
  • 1 tablespoon finely chopped anchovy fillets
  • 1 teaspoon tomato paste
  • 1/2 teaspoon sugar
  • Freshly ground pepper
  • 2 pounds eggplant, sliced into 1/2 inch rounds
  • salt
  • 2 red bell peppers
  • 1 yellow bell pepper
  • 1/2 cup all-purpose flour
  • Olive oil, for frying
  • 13 ounces plum tomatoes, sliced lengthwise
  • 10 ounces fresh mozzarella cheese (bocconcini), sliced

directions

FOR DRESSING: Combine all of the dressing ingredients in a bowl. Whisk together thoroughly.

Place the eggplant slices in a colander. Lightly sprinkle with salt. Set aside for 30 minutes.

Halve the bell peppers. Remove the seeds and membrane. Place the bell pepper halves under a heated broiler (or on a grill). Cook until the skins are blackened. Place the halves in a plastic bag and let cool. When they are cold enough to handle, peel off their skins and slice thinly. Set aside.

Rinse the eggplant slices and drain on kitchen paper. Dust the slices lightly with flour.

Heat sufficient oil in a large frying pan to fry the eggplant slices in batches. Cook all of the slices until golden on both sides. As each slice is cooked, dip it in the prepared dressing and arrange around the serving platter.

Cook the tomato slices for a few seconds on each side in the same pan as the eggplant. Place the tomato slices on top of the eggplant. Top the tomato with the cheese slices. Spoon a little dressing over each mozzarella slice. Arrange the pepper slices in the center of the serving platter. Spoon on the remaining dressing. Let stand at room temperature for at least 1 hour before serving.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2539

nutrition information per serving

334 calories; 23g total fat; 23mg cholesterol; 345mg sodium; 21g carbohydrates; 5g fiber; 12g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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