Grilled Eggplant and Heirloom Tomato Stacks With Basil and Tomato Coulis
Category: Cocktails & Appetizers | Blog URL: http://www.tastefoodblog.com/tastefood/2009/06/grilled-eggplant-and-heirloom-tomato-sandwiches.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Lynda Balslev
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.