Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from fine cooking Party Food magazine. The picture makes your mouth water! Great ingredients! I can't wait until summer comes around with homegrown tomatoes. I will roast the eggplant in the oven when I can't use the grill. Ingredients:
1/4 cup extra-virgin olive oil |
2 teaspoons chopped fresh thyme |
1 teaspoon chopped fresh marjoram |
1 teaspoon finely grated lemon zest |
1 pinch red pepper flakes (optional) |
kosher salt & freshly ground black pepper |
12 1/4 inch-thick slices heirloom tomatoes |
8 1/4 inch-thick slices eggplants, from a medium size eggplant |
2 balls buffalo mozzarella, cut into 8 slices (5 to 7 ounce each) |
Directions:
1. Heat a gas grill to medium high or prepare a medium-hot charcoal fire.
2. In a medium bowl, mix the olive oil, thyme, marjoram, lemon zest, red pepper flakes (if using), 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Brush the tomatoes and eggplant slices with 1 tablespoon of the herb oil olive. Season with 1/4 teaspoon salt and a few grinds of pepper. Marinate the mozzarella in the remaining oil.
4. Grill eggplant, flipping once, until nicely browned and tender, 2-3 minutes.
5. To serve-put a tomato slice on four plates. Top each with a slice of eggplant, hen a slice of mozzarella Repeat, ending with a tomato slice. Drizzle with any remaining oil and serve.
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