Grilled Eggplant Heirloom Tomato Stack

by Gavan on August 20, 2012

Heirloom tomato season’s in full swing. My neighbor grows them and apparently had a major growth spurt (the tomatoes not him) so he very graciously left a bunch of these beauties on my door step the other day. I was making lunch for my missus and myself yesterday and this is what I came up with to beat the heat. Now because heirlooms are in season you can eat them as is with just a pinch of salt but in my genius (?) I decided to grill them slightly to add that charred flavour. The end result…not too shabby if I do say so myself.

Give this a go and Happy Monday guys.

RECIPE:

1 eggplant – 1/2″ rounds
1 large heirloom tomato (whatever color, shape & size you like) – cut into 1/2″ slices
Kosher salt
black pepper

ARUGULA WALNUT PESTO
Makes 2 cups (extra for another time or see another recipe below)

2 cups baby arugula – packed
1 cup Italian parsley leaves – packed
1 lemon – zested
1/2 lemon – juiced
1/4 cup toasted walnuts – toast in a dry heated saute pan for 3-4 minutes tossing periodically until browned but not burned
1 1/2 cups olive oil
S&P to taste

DIRECTIONS:
Add all pesto ingredients in a food processor except for the olive oil. Blend and while blitzing gradually pour in olive oil. Season with ¼ tsp salt and ¼ tsp pepper. Done. Set aside.

Preheat a griddle pan on high heat for 2 minutes. Spray liberally with olive oil spray. Season each tomato slice with salt and pepper and sear for 1 minute on each side to char. You don’t want to cook the tomato just caramelize. Remove.

Once tomatoes are done, in same pan drizzle olive oil, season eggplant slices and cook for 3-4 minutes each side until soft to the touch.

NOTE: Before flipping them over drizzle some olive oil on eggplant. Remove.

TIP: You can grill the tomatoes and eggplant ahead of time and refrigerate until ready to assemble.

To assemble:

Lay eggplant on plate, spoon some pesto on top and lay tomato slice on top. Repeat. Finish with a dollop on pesto on top.
As easy as that.

Here’s another beauty: Heirloom Tomato Green Bean Salad

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

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