Teresa's Recipes
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.
Ingredients
- to taste Salt
- to taste Black pepper
- 2 tablespoons Balsamic vinegar
- 4 tablespoons Olive oil
- 1/2 cup Fresh basil leaves
- 1 large, sliced Tomato
- 1 large, sliced into 1/2 inch rounds Eggplant
Dietary Notes
- 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
Instructions
- Preheat the grill to medium-high heat.
- Brush both sides of the eggplant slices with 2 tablespoons of olive oil. Season with salt and pepper.
- 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.
- 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.
- On a serving plate, create a stack by alternating layers of grilled eggplant slices, tomato slices, and fresh basil leaves.
- Drizzle the balsamic dressing over the stack, making sure each layer receives a share of the tangy delight.
- Garnish the stack with a few fresh basil leaves for an extra pop of color and freshness.
- Serve immediately to enjoy the blend of warm, smoky eggplant and cool, crisp tomatoes. Bon appétit!
Tips
- For an added crunch, you can include thin slices of fresh cucumber in the stack.
- To make this dish vegan, ensure that your balsamic vinegar is a vegan brand.