Grilled Eggplant and Heirloom Tomato Stacks With Basil and Tomato Coulis

Name: Grilled Eggplant and Heirloom Tomato Stacks With Basil and Tomato Coulis
Total time: 45 min
Yield: 5 servings
Ingredients: 15 large basil leaves; Freshly-ground black pepper to taste; 1 large, firm eggplant, sliced horizontally 1/2" thick, 8-10 slices; 1 small garlic clove, minced; 1 cup soft, mild goat cheese; 2 tablespoons olive oil; 1/4 cup finely grated Pecorino Romano cheese; 8 ounces plum tomatoes thinly sliced; Salt to taste; 3/4 cup Tomato Coulis (recipe below); 2 large heirloom or garden tomatoes, sliced horizontally 1/4" thick, 4-5 slices

Grilled Eggplant and Heirloom Tomato Stacks With Basil and Tomato Coulis is a gluten free and primal side dish. One portion of this dish contains about 12g of protein, 17g of fat, and a total of 238 calories. This recipe serves 5.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

238 kcal

Calories

12 g

Protein

17 g

Fat

11 g

Carbs

Ingredients

For 5 servings

Estimated cost~€4.05 · ~€0.80/serving

Kitchen Tools

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Ninja Woodfire Grill

ab €429 · Amazon

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Antihaft-Pfanne

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Instructions

1
Prepare Tomato Coulis:Make shallow incisions with a paring knife around the tomato stems and scoop out the stems.Make a shallow X-incision in bottom of tomatoes.Bring a large saucepan of water to a rolling boil.Plunge tomatoes into water for 10 seconds.
2
Remove and submerge tomatoes in bowl of ice water.
3
Remove the cooled tomatoes from the water.Peel away skin.
4
Remove seeds and coarsely chop tomatoes.
5
Combine tomatoes, garlic and olive oil in bowl of food processor.Process until smooth.
6
Add salt and pepper.
7
Let Tomato Coulis stand at room temperature for one hour before serving.Prepare Eggplant:Preheat oven broiler or prepare grill.Lightly brush eggplant slices on both sides with olive oil.