Grilled Eggplant and Tomato Stacks

Ingredients

  • 4 ounce(s) fresh mozzarella, cut into 6 thin slices
  • 6 fresh basil leaves
  • 1 tablespoon(s) balsamic vinegar
  • 2 teaspoon(s) extra-virgin olive oil
  • 1 tablespoon(s) extra-virgin olive oil
  • 1 (¾-1 pound) medium eggplant, cut into 6 rounds about ½ inch thick
  • ½ teaspoon(s) coarse salt, divided
  • + 3 more ingredients
    • 6 teaspoon(s) prepared pesto
    • 2 large beefsteak tomatoes, each cut into 3 slices about ¾ inch thick
    • ¼ teaspoon(s) freshly ground pepper

1. Preheat grill to medium-high or place a grill pan over medium-high heat until hot. 2. Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 ...

View full recipe at SpringPad

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