These Heirloom Tomato & Grilled Eggplant Stacks are fresh, local, seasonal, and delicious to the last bite.
Aaah, Summertime! Gardens are bursting, Farmers’ Markets are in full swing, and – Glory Be! – tomatoes taste like… tomatoes again. Don’t you just love it!?! This time of year, I aim to create dishes that highlight the bright, fleeting flavors of summer, and these Heirloom Tomato & Grilled Eggplant Stacks are just the ticket. Uncomplicated in every way, they are deeply satisfying, and delicious to the last bite.
Heirloom Tomato & Eggplant Stacks
- 3 large tomatoes
- 1 large eggplant
- 1/4 cup olive oil divided
- 3 Tablespoons balsamic vinegar
- 1/4 cup crumbled feta cheese
- Fresh basil
- Kosher salt
- Freshly ground pepper
Peel eggplant (unless yours has a very thin skin).
Slice into 1/2-inch rounds. You will need two large or four small rounds per stack.
Brush eggplant with olive oil and season with salt and pepper. Grill the eggplant rounds over medium-high on barbecue or in grill pan on stove until tender (about 10 minutes) turning once. Allow to cool completely.
Slice each tomato into four rounds.
Alternate tomato and eggplant slices, beginning and ending with a tomato slice. If the eggplant slices are too small, just use two for one layer.
Sprinkle each completed stack with a teaspoon of olive oil and two teaspoons of balsamic vinegar.
Season each stack with a pinch of kosher salt and a turn of freshly ground pepper.
Garnish with feta and fresh basil.
Refrigerate until ready to serve.
Stacks can be prepared as much as a day ahead of time. Do the final prep (olive oil, feta and basil) right before serving.