Friday, June 10, 2011

S+S chow: grilled eggplant and tomato stacks

I was craving something fresh and simple to make for dinner the other night and stumbled upon this little gem via Eating Well. With just a few, fresh ingredients and only four steps; this fit the bill. My husband and I enjoyed this for dinner with a side of couscous and a glass of wine but it would make an excellent appetizer as well! It's too simple and tasty not to try! I actually think we might be having it again tonight... 
            Extra-virgin olive oil
            1 medium eggplant, cut into 1/2 inch thick slices
            Coarse salt
            2 large beefsteak tomatoes, each cut into 3/4 inch thick slices
            Fresh mozzarella, cut into thin slices
            Fresh basil leaves
            Balsamic vinegar
            Freshly ground pepper
1. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
2. Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter.
3. Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.
4.  Drizzle vinegar and about 1 tablespoon oil over the towers; sprinkle with salt and pepper.

Have a happy weekend sweet readers! 


You are the best, the most, the everything.