Grilled Eggplant and Tomato Stack with Basil

Grilled Eggplant and Tomato Stack with Basil

Experience the rustic charm of Italian cuisine with this Grilled Eggplant and Tomato Stack with Basil. This dish balances the smoky flavor of grilled eggplant with the sweetness of fresh tomatoes. The drizzle of balsamic dressing adds tanginess, while the basil leaves bring a refreshing touch. It's a delightful symphony of flavors that captures the essence of Mediterranean summer.

Servings: 4

Ingredients

  • Salt (to taste)
  • Black pepper (to taste)
  • Balsamic vinegar (2 tablespoons)
  • Olive oil (4 tablespoons)
  • Fresh basil leaves (1/2 cup)
  • Tomato (1 large, sliced)
  • Eggplant (1 large, sliced into 1/2 inch rounds)

Instructions

  1. Preheat the grill to medium-high heat.
  2. Brush both sides of the eggplant slices with 2 tablespoons of olive oil. Season with salt and pepper.
  3. Grill the eggplant slices for 3-4 minutes per side, until they are tender and have prominent grill marks. Remove the slices from the grill and set aside.
  4. In a small bowl, whisk together the balsamic vinegar and the remaining 2 tablespoons of olive oil. Season the dressing with salt and pepper to taste.
  5. On a serving plate, create a stack by alternating layers of grilled eggplant slices, tomato slices, and fresh basil leaves.
  6. Drizzle the balsamic dressing over the stack, making sure each layer receives a share of the tangy delight.
  7. Garnish the stack with a few fresh basil leaves for an extra pop of color and freshness.
  8. Serve immediately to enjoy the blend of warm, smoky eggplant and cool, crisp tomatoes. Bon appétit!

Dietary Information

Servings: 4 • Dish Type: Appetizer • Prep Time: 15 minutes • Cook Time: 10 minutes • Calories: 150 • Fat: 10g • Carbs: 13g • Protein: 2g • Sodium: 200mg • Sugar: 7g