I call this a salad, but for me it’s a main course. Because it’s so flavorful at room temperature, it works well as a buffet dish and is portable enough for a picnic.
Place the eggplant rolls in a shallow bowl or small baking dish and pour the vinaigrette over them. Marinate for 1 to 2 hours.
Arrange the greens on plates. Place 2 eggplant rolls on top of each serving and drizzle each serving with
If you like with toasted pine nuts
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