Grilled eggplant and heirloom tomato stacks with basil and tomato coulis

Name: Grilled eggplant and heirloom tomato stacks with basil and tomato coulis
Total time: 45 min
Yield: 5 servings
Ingredients: 15 large fresh basil; 5 servings black pepper; 1 large eggplant; 1 small whole garlic clove; 227 g goat cheese; 2 Tbsps olive oil; 25 g pecorino; 226.8 g plum tomatoes; 5 servings salt; 111.75 g tomatoes

A gluten-free and primal side dish featuring grilled eggplant and heirloom tomato stacks with basil and tomato coulis. This recipe is a fresh and flavorful option for a Fourth of July celebration.

Ingredients

fresh basil

15 large

black pepper

5 servings

eggplant

1 large

whole garlic clove

1 small

goat cheese

227 g

olive oil

2 Tbsps

pecorino

25 g

plum tomatoes

226.8 g

salt

5 servings

tomatoes

111.75 g

Method

Prepare Tomato Coulis:Make shallow incisions with a paring knife around the tomato stems and scoop out the stems.Make a shallow X-incision in bottom of tomatoes.Bring a large saucepan of water to a rolling boil.Plunge tomatoes into water for 10 seconds.
Remove and submerge tomatoes in bowl of ice water.
Remove the cooled tomatoes from the water.Peel away skin.
Remove seeds and coarsely chop tomatoes.
Combine tomatoes, garlic and olive oil in bowl of food processor.Process until smooth.
Add salt and pepper.
Let Tomato Coulis stand at room temperature for one hour before serving.Prepare Eggplant:Preheat oven broiler or prepare grill.Lightly brush eggplant slices on both sides with olive oil.