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Post by :evergreen
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2716
Click below to download : Vegetables - Grilled Eggplant And Tomato Stacks (Format : PDF)
Vegetables - Grilled Eggplant And Tomato Stacks
2 large eggplantscoarse cooking salt
1/4 C. olive oil
6 medium tomatoes
1/4 C. butter
2 C. stale breadcrumbs
2 tsp. chopped fresh thyme
1 T. chopped fresh oregano leaves
2 T. balsamic vinegar
Cut eggplants into 1/2" slices, place on wire racks, sprinkle with salt, stand 30 minutes. Rinse slices under cold water, drain on absorbent paper. Brush slices on both sides with some of the oil, cook in batches in heated griddle pan until browned on both sides and tender; drain on absorbent paper. Cover slices to keep warm.
Cut tomatoes into 1/2" slices lengthways, brush both sides with more of the oil. Cook tomatoes in batches in same pan until slightly softened. Cover to keep warm.
Melt butter in medium pan, add breadcrumbs and herbs, cook, stirring, until lightly browned and crisp. Place a slice of eggplant on each plate, top with 3 slices of tomato. Repeat layers, finishing with eggplant. Drizzle stacks with vinegar, sprinkle with crispy breadcrumb mixture.
Serves 6.
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