Tomato and Eggplant Salad

tomato, eggplant and herb salad

I love Caprese salads, but with all the tomatoes out in the garden, I'm trying out a few healthier options (all that mozzarella!). Plus, I have other things growing out there that need to be eaten too!

So, I cooked one of my mini eggplants by slicing it in half, and cooking it flesh side down in a pan with a little olive oil until it was soft and a little brown, then I flipped it until the skin side had just a little color.

While this cooked, I went out and got some lemon basil, lemon thyme, orange mint and flat parsley from my garden, and sliced it all. Then I cut the tomatoes and eggplant into smaller pieces, and tossed all of this with olive oil, pepper and some ghost pepper salt we got from this awesome spice store in Princeton, NJ, and added some mixed greens (more for fluff than anything, this was my dinner, after all).

It was good, but I was wishing for some fat in this salad, maybe because I love mozzarella so much, but I think next time this salad is definitely going to have almonds, olives, cheese, or something more on it.