Ingredients
2 small to medium firm eggplants
Salt
1/2 cup olive oil
2 cloves garlic, crushed
A few sprigs of rosemary, coarsely chopped
Pepper
Crushed red pepper
2 cups wild or baby arugula
3 ripe heirloom tomatoes, sliced
1 pound fresh mozzarella, thinly sliced
1 cup basil leaves
1/2 pound speck or other smoky or spicy ham, thinly sliced
Directions
Heat a grill or grill pan to medium-high heat. Thinly slice the eggplant in discs; salt and drain in a colander, 15-20 minutes. Warm the oil with garlic and rosemary to infuse. Brush the eggplant on both sides and sprinkle with black and red pepper. Grill the eggplant for 2-3 minutes on each side until marked and tender. Cool to room temperature. Season the sliced tomatoes with salt and pepper. On a platter, scatter a bed of arugula and over it layer the tomatoes with eggplant, basil and mozzarella. Drizzle the salad with the remaining garlic oil and top with speck.