August 3, 2012
Grilled eggplant and tomato stacks from TasteFood is a fabulous seasonal dish. The eggplant is sliced into thick rounds and brushed with olive oil before being cooked on the grill. The combination of the smoky eggplant and fresh tomato just says summer. Goat cheese and basil are added between the layers for an extra boost of flavor. Serve these grilled eggplant and tomato stacks as a simple summer or as a first course at your next dinner party.
Grilled Eggplant and Tomato Stacks
Ingredients:
For the Tomato Coulis:
3/4 pound ripe plum tomatoes
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
For the Eggplant and Heirloom Tomato Stacks:
1 large, firm eggplant, sliced horizontally 1/2" thick, 8-10 slices
Extra-virgin olive oil
Freshly ground black pepper and salt to taste
2 large heirloom or garden tomatoes, sliced horizontally 1/4" thick, 4-5 slices
1 cup soft, mild goat cheese
1 small garlic clove, minced
15 large basil leaves
3/4 cup Tomato Coulis (recipe below)
Directions:
Prepare Tomato Coulis:
Make a shallow X-incision in bottom of tomatoes.
Plunge tomatoes into water for 10 seconds.
Remove and submerge tomatoes in bowl of ice water.
Remove the cooled tomatoes from the water.
Combine tomatoes, garlic and olive oil in bowl of food processor.
Process until smooth.
Let Tomato Coulis stand at room temperature for one hour before serving.
Prepare Eggplant:
Preheat oven broiler or prepare grill.
Lightly brush eggplant slices on both sides with olive oil.
Sprinkle with salt and pepper.
Arrange Stacks:
Combine garlic and goat cheese in a small bowl.
Arrange 1/2 of the eggplant slices on platter.
Spoon 2 teaspoons goat cheese over.
Top with 1 basil leaf.
Place second eggplant slice on basil leaf.
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.
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