Grilled Eggplant and Heirloom Tomato Stacks With Basil and Tomato Coulis
By: Lynda Balslev
Published: Wednesday, January 6, 2010 - 10:58am

Ingredients




For the Tomato Coulis:

3/4 pound ripe plum tomatoes
1 small garlic clove, minced
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
For the Eggplant and Heirloom Tomato Stacks:

1 large, firm eggplant, sliced horizontally 1/2" thick, 8-10 slices
Extra-virgin olive oil

Salt

Freshly ground black pepper

2 large heirloom or garden tomatoes, sliced horizontally 1/4" thick, 4-5 slices
1 cup soft, mild goat cheese
1 small garlic clove, minced
15 large basil leaves
1/4 cup finely grated Pecorino Romano cheese
3/4 cup Tomato Coulis (recipe below)

Preparation

1 Prepare Tomato Coulis: 2 Make shallow incisions with a paring knife around the tomato stems and scoop out the stems. 3 Make a shallow X-incision in bottom of tomatoes. 4 Bring a large saucepan of water to a rolling boil. 5 Plunge tomatoes into water for 10 seconds. 6 Remove and submerge tomatoes in bowl of ice water. 7 Remove the cooled tomatoes from the water. 8 Peel away skin. 9 Remove seeds and coarsely chop tomatoes. 10 Combine tomatoes, garlic and olive oil in bowl of food processor. 11 Process until smooth. 12 Add salt and pepper. 13 Let Tomato Coulis stand at room temperature for one hour before serving. 14 Prepare Eggplant: 15 Preheat oven broiler or prepare grill. 16 Lightly brush eggplant slices on both sides with olive oil. 17 Sprinkle with salt and pepper. 18 Arrange on baking tray and grill in oven, turning once, until golden brown, about 3 minutes per side. 19 Or grill on barbecue, turning, until golden brown and cooked through. 20 Arrange Stacks: 21 Combine garlic and goat cheese in a small bowl. 22 Add salt and freshly ground black pepper to taste. 23 Arrange 1/2 of the eggplant slices on platter. 24 Spoon 2 teaspoons goat cheese over. 25 Top with 1 basil leaf. 26 Place second eggplant slice on basil leaf. 27 Top with one teaspoon goat cheese and basil leaf. 28 Lightly drizzle 2-3 teaspoons Tomato Coulis over and around the eggplant stack. 29 Garnish with one teaspoon grated Pecorino Romano cheese. 30 Serve immediately.

About


Eggplants love the grill, and I love to grill eggplants - or aubergines as they are so elegantly referred to in other countries.  Eggplants comes in many sizes and shapes, while the most common variety is the plump, pear-shaped and, well, aubergine-colored vegetable found year round in our markets.  
When it comes to the barbeque the versatile, yet subtle, eggplant is the workhorse of grilled vegetables. Its mellow, buttery flavor and firm texture lends well to the barbeque, as it hold its shape during grilling and serves as a perfect vehicle for spicy, smoky, more flamboyant flavors.  Eggplants can be simply prepared with olive oil, salt and pepper and served in stand-alone fashion - or tossed with a medley of Provençal-style vegetables as a grilled accompaniment to meat and fish.  Cut in planks, and use as a vessel for a dollop of creamy Tsatsiki for an easy crowd-friendly appetizer - or stack grilled slices with tomato, basil and goat cheese for an impressive beginning to a dinner.
This Grilled Eggplant and Heirloom Tomato Stack is easy to prepare, delicious and fresh to eat.  The smoky eggplant combines beautifully with cool garlicky goat cheese, juicy sweet tomatoes and crisp fresh basil leaves.  Serve as an elegant appetizer or on a bed of arugula for a dramatic salad.