Place the eggplant in a colander and sprinkle with the salt. Let the eggplant drain in the colander for 1 hour. Rinse and then pat dry.Veggie Stack
It’s all about the presentation! But don’t let looks fool you—this delicious appetizer is simple to make.
1 medium eggplant, cut crosswise into 1/4-inch thick slices
Kosher salt
4 tablespoons olive oil, divided
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 medium red onion, thinly sliced
Vegetable oil, for the grates
Freshly ground black pepper
1 large tomato, cut into 1/4-inch slices
8 ounces fresh mozzarella cheese, cut into 1/4-inch slices
12 fresh basil leaves
Place the eggplant in a colander and sprinkle with the salt. Let the eggplant drain in the colander for 1 hour. Rinse and then pat dry.
In a large bowl whisk together 1 tablespoon of the olive oil, the red wine vinegar, and the balsamic vinegar. Add the onions and toss to coat. Set aside and marinate at room temperature while grilling the eggplants.
Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
Lightly brush both sides of the eggplant with the remaining olive oil and season with salt and pepper to taste. Place the eggplant slices on the grill. Close the lid and cook, turning once, until tender, about 3 to 4 minutes per side.
To assemble, place 2 slices of the eggplant on the plate. Then add a tomato slice and a spoonful of the marinated red onions. Next add a slice of the fresh mozzarella and top with some basil leaves. Drizzle with extra balsamic vinegar and olive oil if desired.
Serves 4 to 6.
Cooking Tip: Salting eggplant removes bitterness. If cooking fresh in-season eggplant (summer months), you can omit this step.
