Source: Simply in Season

  • 2 TB oil
  • 2 tsp wine vinegar or balsamic vinegar
  • 1 tsp Dijon mustard
  • ¼ tsp salt
  • ¼ tsp pepper
  1. Whisk together in a small bowl.
    • 1 Large or two small eggplant
  2. Cut crosswise into ¼” thick slices to make 12-16 slices.  Brush with the oil mixture.
  3. Place on grill over medium-high heat.  Close lid and cook, turning and brushing occasionally with remaining oil mixture, until tender (5-10 minutes).  Remove from grill.  –OR—Cook under the broiler or saute in a frypan until tender, about 4-5 minutes per side.
    • 8 thin slices provolone/Gouda/other cheese
    • 2 tomatoes, thinly sliced
    • 4 large pieces roasted sweet peppers
    • 8-16 leaves fresh basil
    • Freshly ground pepper
    • 4 crusty rolls or 8 thin slices of crusty bread
  4. Place a slice of cheese on 1 eggplant slice; top with another slice of eggplant.  Top with 2 tomato slices or a piece of roasted sweet pepper, then 2-4 basil leaves.  Top with third eggplant slice, then another slice of cheese.  Top with the 4th eggplant slice.
  5. Repeat to make 4 stacks, adding a grind of pepper at the end if desired.  Place on grill, close lid and cook for about 2 minutes.
  6. Drizzle balsamic vinegar on inside of split rolls, or  brush the bread with olive oil, toast it on the grill and lightly rub a clove of garlic over the toasted surface (ed.: how exotic!).
  7. Add vegetable stacks and serve immediately.        –OR—allow to cool, wrap tightly and refrigerate for several hours, allowing the tastes to blend.

Serves 4

From August 28, 2009 Fox & Fawn Farm Newsletter

Simply in Season Expanded Edition (World Community Cookbook)
Simply in Season Expanded Edition (World Community Cookbook)

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