Ingredients
- 1 Eggplant, top and bottom trimmed, sliced into ½ “ thick slices
- sea salt and fresh ground black pepper to taste
- olive oil
- 3 Homegrown Tomatoes, cored, sliced into ½ “ thick slices
- 1 cup feta cheese (chevre, burrata, or mozzarella)
- sunflower sprouts (basil)
- ½ cup balsamic vinegar
- 1 teaspoon garlic, peeled and chopped
- ½ teaspoon fresh thyme, stemmed and chopped
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- 1 ½ cups olive oil
Directions
Season the eggplant with salt and pepper and drizzle with olive oil. Heat a non-stick sauté pan over medium high heat. Add the eggplant slices, being careful no to overcrowd the pan. Cook for about 2 minutes and it is starting to turn golden brown. Flip and cook for about 2 minutes on the other side. Remove from the pan and set aside to cool. Repeat with the remaining eggplant.
Place the balsamic vinegar, garlic, thyme, Dijon, and honey in a mixing bowl. While whisking, slowly stream in the olive oil until it is emulsified. Season to taste with salt and pepper.
On a plate, place a slice of eggplant and then a slice of tomato slightly overlapping. Season the tomato with salt and pepper. Repeat twice more. You should have 3 slices of eggplant and three slices of tomato. Top with ¼ cup of feta cheese or the cheese of your choice. Drizzle some of the balsamic vinaigrette and garnish with the sunflower sprouts.
Serves 4
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