Italian style layered grilled vegetables

Servings : 4 persons
Preparation Time : 15 minutes
Cooking Time : 8 to 10 minutes

INGREDIENTS

• 2 ball eggplants cut into 1/2 inch or 1cm rounds
• 1 zucchini, cut into thin slides
• 1 large tomato, cut into thin slides
• 2 balls of fresh mozzarella, cut into thin slides and dried with paper towel
• 2 stalks of basilic, stripped
• Balsamic vinegar
• Olive oil
• Salt and pepper

INSTRUCTIONS

1.Sear the eggplants on the plancha over high heat and spray with water and olive oil or, before cooking, brush the eggplant slices with olive oil, using a pastry brush ; cook them for 4 to 5 minutes on the griddle over high heat, flipping them halfway through cooking. Add salt and pepper. Repeat with the zucchini, reducing the cooking time to 2 or 3 minutes.
2. Away from the heat,  assemble the layers, starting with the bottom of the ball eggplant, alternating slices of tomato, basil leaves, slices of mozzarella, slices of zucchini, then finish with the top of the eggplant.
3. Place the layered grilled vegetables back on the plancha for 1 to 2 mns, under the cooking dome, until the cheese melts. 
Drizzle with balsamic vinegar and olive oil, serve and enjoy.

TIPS

If using long (and not ball) eggplants, make the layers in length and not in height.
You can sprinkle with roasted (on the plancha), then crushed peanuts and cashews.
You can also skip the 3rd step and obtain a “chaud-froid” recipe, keeping the cheese fresh.