- Preparation time
- 20 mins
- Cooking time
- 20 mins
- Difficulty
- moderate
- Serves
- 4 people
- Meal course
- Snack
- Posted by
- Posted on
- November 2, 2015
- 2.00 unit
- Medium eggplants
- 4.00 unit
- Large tomatoes
- 2.00 tbsp
- Olive oil
- 1.00 unit
- 1 clove garlic
- 12.00 unit
- fresh basil leaves
- 3.00 tsp
- black olives, chopped
- 200.00 g
- mozzarella chees
Enjoy this fabulous eggplant delight!
- Gently heat the olive oil with the garlic, then set aside to infuse. Slice the eggplant into 1 cm rounds, sprinkle with salt and leave for about 30 min to disgorge any bitter juices.
- Rinse the slices and pat dry. Brush each slice on both sides with the garlic infused oil.
- Under a pre-heated grill or on a ridged griddle pan, cook the eggplant slices on both sides until nicely brown.
- Assemble stacks. Start with the largest eggplant rounds as the base, place a tomato slice on top. Season with salt and pepper and shredded basil. Smear olive paste or sprinkle chopped olives on a mozzarella slice and place on top of the tomato. Repeat the layers twice more, finishing with an eggplant round.
- Garnish top with a little diced tomato and a basil leaf. Serve with fresh tomato sauce drizzled around the stacks.