• 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
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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.

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