Watercress and Eggplant Salad

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Insalata di crescione e melanzane

4 eggplants
Generous 1/3 cup olive oil, plus extra for brushing
7 ounces watercress
1 red bell pepper, seeded and cut into strips
1 clove garlic
2 tablespoons white-wine vinegar
1 sprig flat-leaf parsley, chopped
3-4 mint leaves

Preheat the broiler. Peel the eggplants, cut into slices, and brush with oil. Broil for 8-10 minutes, turning once, then set aside to cool.

Chop the eggplant slices and put them into a salad bowl with the watercress, red pepper and whole garlic clove.

Whisk together the vinegar, oil, chopped parsley and mint in a bowl, season with salt and pour the dressing over the salad. Toss lightly and remove the garlic clove before serving.


--Excerpted from Recipes from an Italian Summer © Copyright 2010 by Silver Spoon Kitchen. Reprinted with permission by Phaidon Press. All rights reserved


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