I had such a light, lovely dinner last night at David and Deanna's house. They grilled farmers' market corn and made these delightfully simple eggplant tomato towers with fresh basil and balsamic vinegar (essentially an appetizing Caprese salad with grilled eggplant.) We had this with wonderful herb bread they'd also picked up at yesterday's farmers' market, and good wine: crisp, light Simonsig Chenin Blanc from South Africa.I watched as my friends made the eggplant towers, though I didn't lift a finger to help:
Slice eggplant into 3/4-inch thick rounds. Brush or toss eggplant rounds in a bowl with a few teaspoons olive oil. Grill eggplant slices over medium high heat for about five minutes per side, 'til browned and cooked through. Slice fresh mozzarella in 1/2-inch thick rounds. Slice fresh tomatoes. On a salad plate, stack eggplant, tomato slices, fresh basil leaves and the mozzarella. Top with fresh basil leaves. Drizzle with balsamic vinegar.
No comments:
Post a Comment