Recipe for Aubergine, Squash and Tomato with Roasted Garlic Vinaigrette 
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Yield:
1
Ingredients:
Amount Ingredient
4 lrg garlic cloves unpeeled
Olive oil
1/2 tbl balsamic vinegar or red wine vinegar
1/3 cup olive oil
3 lrg Japanese aubergines cut crosswise into 1/2-inch-thick rounds
3 lrg yellow summer squash or zucchini cut crosswise into 1/2-inch-thick rounds
3 x tomatoes thinly sliced
Instructions:
Instructions: Preheat oven to 350F. Place unpeeled garlic cloves in small baking dish.

Drizzle garlic with olive oil and toss to coat. Roast garlic until very tender, about 25 minutes. Cool. Peel garlic and mince. Transfer to small bowl. Mix in balsamic vinegar. Gradually mix in 1/3 cup olive oil.

Set dressing aside.

Preheat broiler. Arrange aubergine slices in single layer on broiler pan.

Brush both sides with olive oil. Sprinkle with salt and pepper. Broil until beginning to brown, about 4 minutes per side. Arrange squash slices

in single layer on broiler pan. Brush tops of squash with olive oil; season with salt and pepper. Broil until tops begin to brown, about 4 minutes.

Alternate aubergine and squash slices around edge of serving platter, overlapping slightly. Arrange tomato slices in center of platter.

Sprinkle tomatoes with salt and pepper. Drizzle dressing over salad.

(Salad can be prepared 2 hours ahead. Cover and let stand at room temperature.) Sprinkle salad with chopped fresh basil and serve.

Serves 6.

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  ... Aubergine, Squash and Tomato with Roasted Garlic Vinagrette   ::   Aubergine, Szechuan Style   ...