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.