Grilled Eggplant and Heirloom Tomato Stacks With Basil and Tomato Coulis

Grilled Eggplant and Heirloom Tomato Stacks With Basil and Tomato Coulis is a gluten free and lacto ovo vegetarian side dish. This recipe serves 5. For $2.88 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 261 calories, 13g of protein, and 17g of fat. 8 people were impressed by this recipe. It is brought to you by Foodista. It is perfect for The Fourth Of July. Head to the store and pick up basil leaves, goat cheese, eggplant, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is amazing. Try Grilled Eggplant & Tomato Stacks, Grilled Eggplant Stacks With Tomato And Feta, and Grilled Eggplant, Tomato and Feta Stacks for similar recipes.

Servings: 5

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Prepare Tomato Coulis:
2. Make shallow incisions with a paring knife around the tomato stems and scoop out the stems.
3. Make a shallow X-incision in bottom of tomatoes.
4. Bring a large saucepan of water to a rolling boil.
5. Plunge tomatoes into water for 10 seconds.
6. Remove and submerge tomatoes in bowl of ice water.
7. Remove the cooled tomatoes from the water.
8. Peel away skin.
9. Remove seeds and coarsely chop tomatoes.
10. Combine tomatoes, garlic and olive oil in bowl of food processor.
11. Process until smooth.
12. Add salt and pepper.
13. Let Tomato Coulis stand at room temperature for one hour before serving.
14. Prepare Eggplant:
15. Preheat oven broiler or prepare grill.
16. Lightly brush eggplant slices on both sides with olive oil.
17. Sprinkle with salt and pepper.
18. Arrange on baking tray and grill in oven, turning once, until golden brown, about 3 minutes per side.
19. Or grill on barbecue, turning, until golden brown and cooked through.
20. Arrange Stacks:
21. Combine garlic and goat cheese in a small bowl.
22. Add salt and freshly ground black pepper to taste.
23. Arrange 1/2 of the eggplant slices on platter.
24. Spoon 2 teaspoons goat cheese over.
25. Top with 1 basil leaf.
26. Place second eggplant slice on basil leaf.
27. Top with one teaspoon goat cheese and basil leaf.
28. Lightly drizzle 2-3 teaspoons Tomato Coulis over and around the eggplant stack.
29. Garnish with one teaspoon grated Pecorino Romano cheese.
30. Serve immediately.

 

Step by step:

1. Prepare Tomato Coulis:Make shallow incisions with a paring knife around the tomato stems and scoop out the stems.Make a shallow X-incision in bottom of tomatoes.Bring a large saucepan of water to a rolling boil.Plunge tomatoes into water for 10 seconds.

2. Remove and submerge tomatoes in bowl of ice water.

3. Remove the cooled tomatoes from the water.Peel away skin.

4. Remove seeds and coarsely chop tomatoes.

5. Combine tomatoes, garlic and olive oil in bowl of food processor.Process until smooth.

6. Add salt and pepper.

Let Tomato Coulis stand at room temperature for one hour before serving.Prepare EggplantPreheat oven broiler or prepare grill.Lightly brush eggplant slices on both sides with olive oil.Sprinkle with salt and pepper.Arrange on baking tray and grill in oven, turning once, until golden brown, about 3 minutes per side.Or grill on barbecue, turning, until golden brown and cooked through.Arrange Stacks

1. Combine garlic and goat cheese in a small bowl.

2. Add salt and freshly ground black pepper to taste.Arrange 1/2 of the eggplant slices on platter.Spoon 2 teaspoons goat cheese over.Top with 1 basil leaf.

3. Place second eggplant slice on basil leaf.Top with one teaspoon goat cheese and basil leaf.Lightly drizzle 2-3 teaspoons Tomato Coulis over and around the eggplant stack.

4. Garnish with one teaspoon grated Pecorino Romano cheese.

5. Serve immediately.

Nutrition Information:

covered percent of daily need