Serve as an appetizer or with salad for a light lunch.

1/4 cup extra virgin olive oil

2 tsp chopped fresh thyme

1 tsp finely grated lemon zest

pinch crushed red pepper flakes

salt and black pepper

6    1/4 -inch thick slices heirlom tomatoes

6    1/4-inch thick slices eggplant

1 ball buffalo mozzrella, cut into 4 slices

Mix the olive oil, thyme, lemon zest, red pepper flakes,salt and 1/8 tsp pepper.

Brush the tomato ang eggplant slices with  1 tbsp ofthe herb oil. Marinate the mozarella with the emaining herb oil.

Grill the eggplant and tomato, flipping once, until they nicely browned and tender, 2 to 3 minutes.

To serve, put a mozarella on top of tomato. Top each with a slice of eggplant. Drizzle with any remaining oil and serve


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