Friday, August 19, 2016

Grilled Eggplant and Zucchini Napoleons

These are amazing!  An awesome way to use fresh veggies from your garden.  We have had a surplus of zucchini this year and this was a delicious way to use it up.  My mom had given us lots of fresh garlic (is there anything better!?) and eggplant, we had the zucchini, tomatoes, and basil.  This dish was fresh, light, and absolutely delicious!

This would make an excellent appetizer, side dish, or a light dinner for two.

Grilled Eggplant and Zucchini Napoleons

1lb cherry tomatoes
2 garlic cloves, minced
1 medium zucchini
1 medium eggplant
10 fresh basil leaves, plus more for garnish
8 oz fresh mozzarella, sliced
Olive oil
Kosher Salt and Pepper
1/4 cup balsamic vinegar


1.  Slice the zucchini and eggplant into 1/4-1/2 inch slices on an angle.  Place on a cooling rack over a cookie sheet and lightly sprinkle with kosher salt.  Let sit for 30-60 minutes, wipe off excess moisture, flip and repeat. 

2.  Heat the balsamic vinegar in a small saucepan over medium heat until reduced by half, about 10-15 minutes.  Set aside and let cool.

3.  Heat a grill to medium heat and place a cast iron pan (or other grill friendly pan) on the grates.  Toss the tomatoes with olive oil and place in heated pan.  Grill the tomatoes until they begin to crack and burst, tossing occasionally, about 10 minutes.

4.  While the tomatoes are cooking, toss the zucchini and eggplant with two tablespoons of olive oil and sprinkle with pepper.  Mince the garlic and chiffonade the basil.

5.  Once the tomatoes have begun to soften and burst, transfer to indirect heat and add the garlic and basil.  Place the zucchini and eggplant slices directly on the grill and cook until lightly brown, approximately 2-4 minutes per side.

6.  Assemble the napoleons:  layer zucchini, eggplant, mozzarella, then tomatoes.  Repeat one more time ending with tomatoes.  Drizzle with the balsamic reduction and garnish with fresh basil.  Enjoy!


Bon Appetit!!

~ Sara :)

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