Grilled Eggplant Stacks Recipe

Name: Grilled Eggplant Stacks
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 large eggplants, sliced into six rounds, 6 cm (1/4-inch) thick; 1 each: red and yellow tomatoes, cut in four slices, 6 cm (1/4-inch) thick; 45 mL (3 tbsp.) garlic blossoms; To taste, fleur de sel and freshly ground pepper; 16 large basil leaves; 90 g (3 oz) grated firm sheep’s milk cheese, e.g. La Tomme de Brebis de Charlevoix; for garnish, Drizzle of olive oil; for garnish, lemon zest; for garnish, small basil leaves

Ingredients

2 large eggplants, sliced into six rounds, 6 cm (1/4-inch) thick
1 each: red and yellow tomatoes, cut in four slices, 6 cm (1/4-inch) thick
45 mL (3 tbsp.) garlic blossoms
To taste, fleur de sel and freshly ground pepper
16 large basil leaves
90 g (3 oz) grated firm sheep’s milk cheese, e.g. La Tomme de Brebis de Charlevoix
for garnish, Drizzle of olive oil
for garnish, lemon zest
for garnish, small basil leaves

PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD 4 servings

Instructions

Preheat barbecue on medium-high.
Oil barbecue grill and arrange eggplant slices on top.
Grill for about 3 minutes per side or until tender, with grill marks.
Transfer to a plate. Lay four grilled eggplant slices on a work surface.
Top each slice with a tomato slice and spread on garlic blossoms.
Season with salt and pepper to taste.
Top with two basil leaves each and sprinkle on sheep's milk cheese.
Repeat operation a second time and finish with a third slice of eggplant.
Season with salt and pepper to taste.
Using a spatula, place eggplant stacks onto oiled barbecue grill.
Cook with the lid closed for 4 minutes, or until cheese is somewhat melted.
To serve, drizzle with olive oil and garnish with fresh lemon zest and basil leaves.
Serve as an appetizer or as a side dish for grilled meat.