August 23, 2013
Check out this savory dish. Grilled eggplant and tomatoes slices are stacked with layers of cheese and then grilled. What could be better? How about a little fresh basil for balance? We love it!
Grilled Eggplant and Heirloom Tomato Stacks
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
Salt
Freshly ground black pepper
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)
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