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.