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Seared Eggplant Stacks.

June 1, 2011 by Carolina

There are certain items we love to have when we eat out but have no idea how to make ourselves at home, eggplant is one of these items for me. I order it often at restaurants but I’ve never cooked it myself…until today.

I saw this recipe & decided to give it a go…with my own twist. Instead of grilling the eggplant, I seared it (I currently don’t have a grill, which needs to change stat considering summer’s practically here), then decided to sear the tomatoes as well. The result was absolutely delicious & surprisingly filling. I have a feeling I’ll be making these again & again.

Ingredients (2 Servings)

1/2 Eggplant, cut into rounds

1 Large Steak Tomato, cut into rounds (this is probably the first time the word steak is on The Peas!)

4 Large Fresh Basil Leaves

1 Ball Fresh Mozzarella Cheese, cut into rounds

Pesto, to taste

Olive Oil, to taste

Balsamic Vinegar, to taste

Salt & Pepper, to taste

In a skillet, heat a swirl of olive oil; season the eggplant rounds with salt & pepper & sear for 2 minutes on each side. Do the same with the tomatoes & remove from heat.

On a plate, assemble the stacks: eggplant, pesto, tomato, basil leave, mozzarella & repeat. Top the stacks with a drizzle of balsamic vinegar & olive oil. These are good on their own but I chose to serve mine with baguette slices to enjoy the drippings (moment of brilliance I tell you!). Buen provecho!

I was happy to discover eggplant is easy to cook; I’m excited to make it more of a staple in my kitchen.

Carolina

Carolina is a marketing professional and graduate student living in Orlando, Florida. Originally from Colombia, Carolina loves experimenting with different spices in the kitchen. When she's not cooking she loves to run, practice yoga and spend time with her dog Rocco. Carolina is passionate about travel and always has her suitcase packed and ready to go!

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