Grilled Eggplant Napoleons
These Grilled Eggplant Napoleons are a quick and simple dish to make when eggplants and tomatoes are at their peak of freshness. They make a welcome addition at any potluck or barbeque!
Juicy fresh slices of tomato are sandwiched between slices of grilled eggplant. The eggplant is flavoured with a little pesto, then spread with some softened goat cheese. Basil leaves add a fresh herbal note and a nice pop of colour.
Substitute slices of mozzarella or a layer of prosciutto for a nice addition.
Grilled Eggplant Napoleons make a tasty appetizer or starter or serve them as a simple side dish with any type of grilled meat. When selecting eggplants, look for ones that don’t have too much variation in size from top to bottom, that way your napoleons will be somewhat close in size. Choose tomatoes that when sliced, fit nicely sandwiched between the eggplant.
Ingredients
- 2 medium eggplants
- 2 tomatoes
- 18 basil leaves (medium / large size)
- ¼ cup pesto
- ½ cup goat cheese
- 2-3 tbsp olive oil
- salt and pepper
Instructions
- Pre-heat an outdoor grill to medium-high / 400° FWhile the grill heats, prep the eggplant. Trim the top and base off the eggplants then slice into ¼ inch thick rounds. Brush both sides of the eggplant slices with a little olive oil and lightly season with salt and pepper.Grill the eggplant for 2-3 minutes per side.Remove from the heat and brush one side of each slice with pesto while the eggplant is still warm.
- Place the goat cheese in a small bowl, add 1-2 tablespoons of olive oil and whisk to combine. This will thin the cheese so it is easier to spread.
- Slice the tomatoes into ¼ inch rounds.
- Assemble the napoleons.Line up the eggplant slices and spread with a little of the goat cheese.Place a basil leaf on of half the eggplant slices and top with a tomato slice and another basil leaf. Place the other eggplant slices on top, goat cheese side down. Drizzle with olive oil and garnish with a basil leaf.
- Serve at room temperature.