This is a great riff on Scandinavian cucumber salad. Make it an hour before you want to serve it so the flavors can blend. It’s delicious! -Diane Brush
Spicy Pickled Cucumbers
Inspired by Tyler Florence
Combine all of the ingredients in a bowl and toss well. Let rest for an hour for the flavors to meld. Prior to serving, taste and season with salt and pepper if necessary.
Yield: 6 servings
Inspired by Mark Bittman
Cut the eggplant into rounds that are 1″ thick. Discard the top and bottom of the eggplant. Make several shallow cuts on both sides of the eggplant rounds. Mix the olive oil with the minced garlic and rub it into both sides of the eggplant rounds. Slice the tomatoes into thick slices (about 3/4″ thick). Brush them with some of the remaining garlic oil and season with salt and pepper.
Turn on your grill – medium heat. Grill the eggplant (covered) until lightly browned and cooked through. Brush with extra garlic oil as they are cooking. It can take about 15 minutes for them to cook.
When the eggplant rounds are almost done, put the tomatoes on the grill. They will grill much more quickly. You want to make sure your tomatoes are cut on the thick side or they’ll fall apart on the grill. Flip to grill both sides.
Make stacks of the cooked eggplant, mozzarella cheese and grilled tomatoes. Garnish with basil. Season with salt and pepper and serve.