Grilled Eggplant Caprese Stacks

There is just so much to love about summer! ( I really wanted to type that in all caps, but I didn't want to shout at you.  Well, I do want to shout it.  But I didn't want to hurt your eyes.  Tell me you understand what I'm saying and that I'm really not just babbling.)

Here's just ONE thing I love about summer:

Caprese Eggplant Stacks!!

You could make these any time of year, but they are especially good in the summer with fresh-picked tomatoes. If those fresh-picked tomatoes happen to be heirloom tomatoes...well, let's just say that if you happen upon a bin of local heirloom tomatoes at your supermarket--or better yet, at a local farmers market--don't pass them by!  

Today's Playlist
  • "Hang On To Yourself"...David Bowie
  • "Times Like These"...Foo Fighters
  • "Cannon"...The White Stripes
  • "I'm Yours"...Jason Mraz
  • "City Of Angels"...The Distillers
  • "Bro Hymn"...Pennywise
  • "Buddy Holly"...Weezer

Grilled Eggplant Caprese Stacks (yields 8 to 12 stacks)
  • 1 large or 2 small Italian eggplants
  • olive oil, for brushing the eggplant
  • 4 heirloom tomatoes, sliced
  • 8 oz. ball of fresh mozzarella, sliced
  • 1/2 cup of your favorite pesto
  • coarse or flaked sea salt (Maldon sea salt flakes are perfect)
  • balsamic vinegar, for drizzling
  • 1/4 cup fresh basil leaves, cut into ribbons

Gather your ingredients.  

Use whatever type of pesto you love best, whether it's homemade or bought from a store.  I had already made my pesto in advance.  If you want to make homemade pesto,  Click here for my recipe.  

Prep your ingredients--slice the tomatoes, mozzarella and eggplant into slices about 1/4" thick.

Roll up the basil leaves and slice them into ribbons.

Grill the eggplant:  brush both sides of the eggplant with olive oil. Grill about 3 to 4 minutes per side with your grill on medium/high heat.

While the first side of the eggplant is grilling, I begin assembling the stacks.

Place the largest slices of tomato on a platter.  Sprinkle with the sea salt.

Check the eggplant and flip the slices when they have visible grill marks and have started to soften slightly.

Layer a slice of mozzarella onto the tomatoes.  If you're lucky the mozzarella slices are slightly smaller in diameter than the tomato slices.

Spread a heaping teaspoon of pesto onto the mozzarella.

Place an eggplant slice onto your tomato/mozzarella stacks.  The hot eggplant will soften the mozzarella.

This is why I use Italian eggplant instead of large eggplant; the smaller size fits nicely onto our stacks instead of overwhelming them.

Place a final (small) slice of tomato on top of the eggplant.  Drizzle with balsamic vinegar.

You could also use a balsamic reduction instead of vinegar.  Your choice!

Sprinkle with the basil ribbons.

You can serve these immediately, while the eggplant is still warm, or refrigerate them and serve them cold.



Enjoy.



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