The Pioneer Woman Tasty Kitchen
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Deconstructed Ratatouille Salad with Garlic Chips

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Level: Easy

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Description

Lighter and faster to make than regular ratatouille, but with the best of the earthy flavors still shining through.

Ingredients

  • ¼ cups Olive Oil
  • 5 cloves Garlic, Thinly Sliced
  • 3 whole Small To Medium Eggplant, Cut Into 1-inch Or So Cubes
  • Salt To Taste
  • 3 whole Large Tomatoes, Cut Into 1-inch Or So Cubes
  • ¼ cups Fresh Torn Basil Leaves
  • ¼ cups Fresh Grated Parmesan Cheese

Preparation

Heat the olive oil in a large skillet over medium heat. Add the garlic and fry for 3-5 minutes until the garlic is lightly golden. Remove the garlic from the pan, turn the garlic oil up to medium-high.

Working in batches, sear the eggplant in the oil in one layer for 5 minutes, flipping every 2 minutes or so to sear the outsides. Sprinkle with salt and remove from the pan before the eggplant totally softens. Continue until all the eggplant is seared on the edges.

In a large bowl, toss the tomatoes, garlic chips, eggplant, and basil. Garnish with extra basil if you have any and top with the cheese.

Note: Can be made vegan by omitting the cheese.

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