Well these caprese stacks were a total epiphany as I was having people for Shavuot, was going to make Caprese salad but also had eggplant and a large amount of goat cheese. So these little stacks came to my mind – they were not only beautiful but absolutely delicious. One of my guests made it clear that he doesn’t like eggplant, goat cheese (maybe tomatoes too – I don’t remember) and he was still raving about them (even a week later). These are definitely on the list of things to make again (and again and again).
Eggplant Caprese Stacks
Servings
Instructions
- Preheat the oven to 400F.
- Place eggplant (sometimes I salt it other times not) on greased cookie sheet and drizzle with olive oil, fine herbs, garlic plus and pepper. Grill for ~10 minutes and flip and grill for another 10 minutes. Allow to cool.
- In the meantime, place your balsamic vinegar in a saucepan over medium heat until it becomes a glaze. Set aside.
- Place 1 slice of eggplant on a plate. Coat with goat cheese, then with tomato slice and then with fresh mozarella. Drizzle with balsamic glaze. Garnish with basil leave.
- Now, you may notice in the photo that there is some green stuff under the eggplant. If you have time, this is a yummy addition, however it is not necessary. The green stuff is pesto mixed with panko breadcrumbs (leftover from my stuffed mushrooms), which I just placed under the eggplant stack – yummy!
Leave a Reply