This is what I call my Eggplant Tower. It's tasty but it's also beautiful to look at. It's a nice summer item for your menu. As you can see in this picture, I served it with some arugula salad, corn on the cob, and some homemade ciabatta grilled toasts.
Slice an eggplant about 1/2 inch thick. Lay it out on a platter and brush it with olive oil, both sides. Sprinkle on some salt and pepper and some hot chili flakes, and some dried oregano. Grill it for a few minutes per side until it is cooked through and has nice charred grill marks.
Slice some heirloom tomatoes and salt and pepper.
Slice some fresh mozzarella cheese.
Pick some basil leaves.
Build the tower by alternating each ingredient. You can make as many layers as you like or as you have ingredients. I would recommend 2 but you can go bigger. Pour some olive oil over the tomato layer. Place some basil leaves in between layers, as many or as few as you want.
I top the whole thing off with some reduced balsamic. You can use regular balsamic as well but it won't be a rich. You can buy reduced balsamic or you can make it yourself.
Ready set.....dig in!
Slice an eggplant about 1/2 inch thick. Lay it out on a platter and brush it with olive oil, both sides. Sprinkle on some salt and pepper and some hot chili flakes, and some dried oregano. Grill it for a few minutes per side until it is cooked through and has nice charred grill marks.
Slice some heirloom tomatoes and salt and pepper.
Slice some fresh mozzarella cheese.
Pick some basil leaves.
Build the tower by alternating each ingredient. You can make as many layers as you like or as you have ingredients. I would recommend 2 but you can go bigger. Pour some olive oil over the tomato layer. Place some basil leaves in between layers, as many or as few as you want.
I top the whole thing off with some reduced balsamic. You can use regular balsamic as well but it won't be a rich. You can buy reduced balsamic or you can make it yourself.
Ready set.....dig in!
