![]() ![]() ![]() ![]() if you’re using large eggplant and want to serve it as a finger food appetizer, fold the eggplant slices in half like tacos and use toothpicks to secure the open sides. set on a serving platter and repeat until all of the ingredients are used up. when cool enough to handle, put a little bit of pesto on the eggplant, then top with a piece of tomato and a piece of mozzarella.if you’re using large eggplant and put the slices directly on the grill grate (in a single layer), grill them for about 4 – 5 minutes per side, until grill marks develop. if you do use a basket or something that keeps them off the grill grates, cook the eggplant for about 5 – 6 minutes on each side, until nice grill marks develop. if using skinny eggplant, i recommend putting them in a single layer in a grill basket or something like that so they don’t slip through the grill grates.slice large balls of fresh mozzarella into ½” (1.25 cm) slices or cut small balls (“ciliegine”) in half. slice heirloom or plum tomatoes into ½” (1.25 cm) slices or cut cherry tomatoes in half.brush the eggplant slices on both sides with the olive oil. heat the grill to medium, then clean the grates (i didn’t find it necessary to oil mine – the oiled eggplant wasn’t prone to sticking).aaaand because i’m looking for excuses to make these grilled eggplant caprese stacks a few more times before summer ends. i’m looking forward to trying that version, perhaps with larger eggplant and tomatoes this time, just to experiment with that option. we’re not picky around here and also the recipe truly is quite adaptable.Īlong similar lines, i was in a bit of a time crunch and so just bought basil pesto at the store but i bet it would be really good with the almond basil pesto that i made two summers ago. or cutting in half and tossing with some pasta. or piling onto a dinner plate aside some grilled chicken. i grabbed some plum tomatoes and the little balls of fresh mozzarella instead and got to work.Īnd indeed, working with the smaller ingredients did mean a bit more work to assemble each little stack, rather than just slicing the larger ingredients a few times, but the results were delicious and worth it. I had originally been picturing regular sized eggplant, heirloom tomatoes, and the larger balls of fresh mozzarella (and i’m confident that version would be delicious) but when i arrived at the farmers’ market and spied the long, skinny eggplants, my plan evolved. it was one of those recipes that i just knew was going to work before i even tried the specific version i had in my head (though certainly pairing eggplant, tomatoes, mozzarella, and basil is hardly revolutionary). i took one bite of the grilled eggplant i made for that recipe and knew that i wanted to grill more eggplant stat to pair with late summer tomatoes, mozzarella, and pesto. it all started with the eggplant that i grilled to start testing recipes for what became the grilled eggplant with tzatziki, feta, and mint. Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 2 seconds for hot.I’ve been on something of a grilled eggplant kick lately. Sprinkle the sandwiches with the grated Parmigiano-Reggiano and heat until warmed through, 4 to 5 minutes. ![]() Sprinkle salt on the cheese and top with the other eggplant slice, pesto side down. Spread each slice with a little pesto (about 1/4 teaspoon) and top every other slice with a piece of mozzarella. Lay the grilled eggplant slices in one layer on a parchment- or foil-lined baking sheet (put similar-size slices next to each other). (Eggplant often will remain raw in the middle without this last step of letting the residual heat steam the flesh.) Move the slices from the heat and stack them to finish cooking (put them on an upper rack, set them over a turned-off burner or wrap them in foil off the grill). Grill, checking occasionally with tongs, until the slices are well-browned on both sides, 3 to 4 minutes a side. Put the eggplant slices on the grate and cover the grill. Prepare a hot fire in a gas grill (see note). Brush both sides of the eggplant slices with plenty of olive oil and season well with kosher salt. ![]()
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