Grilled Eggplant and Tomato Stack with Basil

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!