1/4 cup extra-virgin olive oil
2 tsp. chopped fresh thyme1 tsp. chopped fresh marjoram1 tsp. finely grated lemon zestPinch crushed red pepper flakes (optional)Kosher salt and freshly ground black pepper12 (1/4-inch-thick) slices heirloom tomatoes (from 3 to 4 medium)8 (1/4-inch-thick) slices eggplant (from 1 medium eggplant)
2 balls buffalo mozzarella (5 to 7 oz. each), cut into 8 slices
Prepare a medium-high gas or charcoal grill fire. In a medium bowl, mix the olive oil, thyme, marjoram, lemon zest, red pepper flakes (if using), 1/4 tsp. salt, and 1/8 tsp. pepper.Brush the tomato and eggplant slices with 1 Tbs. of the herb oil. Season with 1/4 tsp. salt and a few grinds of pepper. Marinate the mozzarella in the remaining oil.Grill the eggplant, flipping once, until nicely browned and tender, 2 to 3 minutes.
To serve, put a tomato slice on four plates. Top each with a slice of eggplant, then a slice of mozzarella. Repeat, ending with a tomato slice. Drizzle with any remaining oil and serve.
Serving Suggestions
Keep it fast and fresh: Serve with an Arugula Salad with Pesto Vinaigrette.
Fine Cooking
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This recipe was most recently featured in
Boston Organics Newsletter No. 34 of 2013.