Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks

Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks
Photo by Scott Phillips

Ingredients

  • 1 tsp. chopped fresh marjoram
  • 1 tsp. finely grated lemon zest
  • 2 balls buffalo mozzarella (5 to 7 oz. each), cut into 8 slices
  • 8 (¼-inch-thick) slices eggplant (from 1 medium eggplant)
  • ¼ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Pinch crushed red pepper flakes (optional)
  • + 2 more ingredients
    • 12 (¼-inch-thick) slices heirloom tomatoes (from 3 to 4 medium)
    • 2 tsp. chopped fresh thyme

Prepare a medium-high gas or charcoal grill fire. In a medium bowl, mix the olive oil, thyme, marjoram, lemon zest, red pepper flakes (if using), 1/4 tsp. salt, and 1/8 tsp. pepper. Brush the tomato and eggplant slices with 1 Tbs. of the herb oil. Season with 1/4 tsp. salt and a few grinds of p...

View full recipe at Fine Cooking

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