Dairy-Free & Egg-Free Grilled Eggplant and Tomato Stack with Balsamic Glaze

Instructions

1. 1Preheat your grill to medium heat (approximately 176.7-204.4°C or 175-200°C). Slice the 1 large eggplant into 1.27 cm thick rounds. In a small bowl, whisk together the 1/4 cup olive oil, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Brush both sides of the eggplant slices with this mixture.
2. 2Slice the 2 large tomatoes into 1.27 cm thick rounds.
3. 3Place the prepared eggplant slices on the preheated grill. Grill for 4-5 minutes per side, or until the eggplant is tender and has slight char marks. Remove the eggplant from the grill.
4. 4Arrange the grilled eggplant slices on your serving plates. Top each eggplant slice with one slice of tomato. Add a dollop of the 1/4 cup dairy-free pesto onto each tomato slice.
5. 5Place a few of the 1/2 cup fresh basil leaves on top of the pesto. Repeat the layering process with another slice of eggplant, followed by a slice of tomato, more pesto, and basil leaves, creating a stack.
6. 6Drizzle the 2 tbsp balsamic glaze over the top of each stack. Garnish each stack with the 2 tablespoons of pine nuts.
7. 7Serve the grilled eggplant and tomato stacks immediately.

Substitutions

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