Grilled eggplant, tomato, mozzarella, basil

Pointer 1: Use only fresh vegetables


  • 2 large Italian eggplants
  • Fresh mozzarella cheese
  • 2 firm vine-ripened tomatoes
  • Few sprigs fresh basil leaves
  • Kosher sea salt
  • Fresh cracked black pepper


Slice eggplant 1/2" thick horizontally. Coat well with olive oil. Lay them flat in a baking dish or tray and bake until cooked at 375 degrees.

When done, roast them by turning the oven to broil. Watch closely and remove when the top and bottom turn brown. Sprinkle balsamic vinigarette on top of the broiled eggplant. Also coat generously more olive oil.

Slice tomatoes horizontally as well. Slice mozarella cheese. Layer the roasted eggplant with a slice of tomato followed by the mozarella cheese. Garnish with a basil leaf. Sprinkle some salt. Arrange on a platter and serve.

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