Heirloom Tomato Eggplant Caprese Stacks Recipes

BAKED EGGPLANT CAPRESE

Steps:

• Preheat the oven to 375 degrees F.
• Wash the eggplants and trim off the stems and slice into ½ inch thick rounds.
• Line a baking sheet with a kitchen towel & lay the eggplant slices in a single layer on the towel and sprinkle liberally with salt.
• Place another towel on top of the eggplant and another baking sheet or cutting board on top. You want something heavy enough to put weight on the eggplant to help draw out the moisture.
• Allow to sit for at least 10 minutes. Then gently wipe the excess water off of the eggplants using a towel.
• Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer.
• Lightly spray with cooking oil and sprinkle half of the oregano on one side and salt and pepper to taste, flip the eggplant over and add the remaining spices.
• Bake for 15 minutes and flip the slices and bake for another 15 minutes or until the slices have started to brown.
• Meanwhile, place all of the feta, olive oil, 1 tbsp dill and water (1 tbsp of water at a time) into a food processor.
• Blend on high until smooth stopping to scrape down the sides if needed.
• Wash the heirloom tomatoes and cut into ¼ inch slices and set aside.
• Once the eggplant slices have cooked remove the oven and top each slice with a slice of tomato and spread one tablespoon of the whipped feta on top.
• Bake for another 5 minutes, then set the oven to broil and broil for a few minutes until the cheese starts to bubble and brown slightly.
• Remove from the oven and top with fresh dill and serve.

ROASTED EGGPLANT AND TOMATO STACKS

Steps:

• In a large bowl toss the eggplant slices with 1/4 cup kosher salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours.
• Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil.
• Rinse the eggplant under cold water and dry thoroughly with paper towels.
• Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper.
• Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic.
• Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Let the tomato and eggplant slices cool until you can handle them with your fingers.
• Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.

EGGPLANT AND TOMATO CAPRESE SALAD

Steps:

• Heat a grill pan over medium-high heat. Or, prepare a charcoal grill with hot coals or set a gas grill to medium-high heat.
• Brush the eggplant slices generously with olive oil on both sides, sprinkle with salt and pepper and grill until charred on the outside and soft on the inside, 3 to 5 minutes on each side. Set aside and allow to cool slightly.
• On a large rectangular platter, layer the tomatoes, mozzarella, eggplant and basil in diagonal rows. Drizzle generously with vinegar and olive oil and sprinkle with coarse sea salt. Serve at room temperature.

EGGPLANT CAPRESE WITH GRILLED TOMATO AND BASIL VINAIGRETTE

Steps:

• Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Transfer to foil-lined baking sheet. Grill plum tomato until skin is charred and split, turning often, about 5 minutes. Transfer to sheet with eggplant and cool. Core plum tomato; place in blender. Add chopped basil, vinegar, and 1/4 cup oil. Blend until smooth. Season with salt and pepper. Transfer to small bowl. DO AHEAD Eggplant and dressing can be made 2 hours ahead. Let stand at room temperature.
• Overlap eggplant slices, cheese slices, and heirloom tomato slices on individual plates or large platter. Sprinkle with salt and pepper. Drizzle salad with dressing and garnish with basil sprigs.