This Grilled Eggplant and Heirloom Tomato Stack is easy to prepare, delicious and fresh to eat. The smoky eggplant combines beautifully with cool garlicky goat cheese, juicy sweet tomatoes and crisp fresh basil leaves. Serve as an elegant appetizer, on a bed of spinach or arugula for a dramatic salad, or make it into a warm and yummy grilled sandwich using Great Basin kalamata bread!
1-2 narrow, firm eggplant, sliced horizontally 1/4? thick to yield 16 slices
extra-virgin olive oil
salt and freshly ground black pepper
1 1/2 cups soft, mild goat cheese
1 Red Chesnok garlic clove, minced
2 large heirloom tomatoes, sliced horizontally 1/4? thick to yield 8 slices
16 large basil leaves
1/4 cup finely grated Pecorino Romano cheese
1 cup Tomato Coulis (see below)
Preheat oven or prepare grill. Lightly brush eggplant slices on both sides with olive oil. Sprinkle with salt and pepper. Arrange on baking tray and grill in oven, turning once, until golden brown, about 3 minutes per side, or grill on barbecue, turning, until golden brown and cooked through. Transfer to plate to cool.
Combine goat cheese, garlic, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a small bowl. Arrange 1/2 of the eggplant slices on a platter. Spoon 1-2 teaspoons goat cheese over. Top with 1 large basil leaf. Place tomato slice over basil. Spread 1-2 teaspoons goat cheese over tomato. Place second eggplant slice over goat cheese. Top with one teaspoon goat cheese and basil leaf. Lightly drizzle 2-3 teaspoons Tomato Coulis over and around the eggplant stack. Garnish with one teaspoon grated Pecorino Romano cheese. Serve immediately. Makes 8 stacks
*Just a thought, to add some extra nutrition and for a beautiful presentation place your stacks on a bed of spinach!
1 pound ripe plum tomatoes, peeled and seeded (see below), coarsely chopped
1 small garlic clove, minced
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
Combine tomatoes, garlic and olive oil in bowl of food processor. Process until smooth. Add salt and pepper. Let stand at room temperature for one hour before serving. Cover and refrigerate. Serve at room temperature. This recipe can be made one day in advance. Makes about 1 cup.