Roasted Eggplant and Heirloom Tomato Stacks


I am not a huge fan of eggplant, but in the right dish I adore it.  This dish is one of those.  You roast the eggplant, giving it a smokey, richer flavor.  You then stack it up with heirloom tomatoes, sandwiched with tangy goat cheese and drizzled with a fantastic balsamic sauce. 

Oh, yes, my pets.  YUM.

This is the perfect summer dish, light and healthy with a pretty presentation (great for a dinner party).  Would be fab paired with some grilled fish…

Roasted Eggplant and Heirloom Tomato Stacks

1 log (4 oz) soft goat cheese, softened
2 Tbsp. finely chopped fresh basil
1 Tbsp. chopped fresh thyme
1 large eggplant (about 1 lb.)
3/4 tsp. salt
3 tsp. extra-virgin olive oil
1 Tbsp. balsamic vinegar
1/4 tsp. Dijon mustard
1/4 tsp’ ground black pepper
2 medium heirloom tomatoes in assorted colors, cored and thinly sliced crosswise into 4 rounds

Combine goat cheese, basil, and thyme. Set aside. Prepare grill. 

Cut eggplant crosswise into 1/2-inch-thick slices. Place in a colander and sprinkle with 1/2 teaspoon salt; toss to mix. Let stand 10 minutes. Rinse and pat dry. Brush slices with 1 teaspoon oil and grill for 4 minutes; turn over and continue grilling for 4 to 5 minutes, or until tender.

Combine remaining 2 teaspoons oil, vinegar, and mustard, and whisk to blend. Stir in remaining 1/4 teaspoon salt and pepper.

To assemble stacks, place 1 eggplant slice on a plate. Top with an eighth of the cheese mixture and a slice of tomato. Drizzle with 1/2 teaspoon vinaigrette. Add another slice of eggplant, cheese, tomato, and a final slice of eggplant; top with 1 teaspoon vinaigrette. Let stand 5 minutes to allow cheese to melt.

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