Eggplant and Tomato Stack with Basil Vinaigrette

Ingredients

• 1 large eggplant
• 200 g cherry tomatoes
• 3 tbsp olive oil
• ½ cup fresh basil leaves
• 1 tbsp red wine vinegar
• 1 garlic clove
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Slice eggplant into ½‑inch rounds; brush with 2 tbsp olive oil and grill 4‑5 minutes per side.

2. 2

   Halve cherry tomatoes, toss with remaining olive oil, salt, and pepper; roast 10 minutes at 200°C.

3. 3

   Blend basil, vinegar, garlic, 1 tbsp olive oil, and a pinch of salt to make vinaigrette.

4. 4

   Layer eggplant and roasted tomatoes on plates; drizzle with basil vinaigrette and serve.