Layered Eggplant with Fresh Tomato Relish
| Yield: | 6 Servings |
| Categories: | Vegetables |
| 2 | lb | Eggplant; peeled and cut lengthwise into 1/3 to 1/2 inch-thick slices |
| Kosher salt or other coarse salt | ||
| FOR THE MARINADE | ||
| 1/2 | c | Extra-virgin olive oil |
| 2 | tb | Minced fresh thyme sprigs or 1 tablespoon dried thyme |
| 1 | ts | Crushed dried hot red chile; optional |
| FOR THE RELISH | ||
| 2 | c | Halved tiny tomatoes; (pear, Sweet lOOs or cherry) |
| 3 | oz | Fresh mozzarella cheese; preferably water-packed, cut into small cubes |
| 1 | tb | Extra-virgin olive oil |
| 3/4 | ts | Balsamic vinegar; (up to 1) |
| 1/8 | ts | Salt or more to taste |
| Generous grinding of black pepper |
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