i’ve been on something of a grilled eggplant kick lately. it all started with the eggplant that i grilled to start testing recipes for what became the grilled eggplant with tzatziki, feta, and mint. 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 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 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. i grabbed some plum tomatoes and the little balls of fresh mozzarella instead and got to work.
and 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. and perfect for serving as appetizers. or piling onto a dinner plate aside some grilled chicken. or cutting in half and tossing with some pasta. we’re not picky around here and also the recipe truly is quite adaptable.
along 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. yum. i’m looking forward to trying that version, perhaps with larger eggplant and tomatoes this time, just to experiment with that option. aaaand because i’m looking for excuses to make these grilled eggplant caprese stacks a few more times before summer ends.