By Chris, March 10, 2020

With the onset of spring, I turn to eating lighter and healthier. Perhaps it’s because the weather gets warmer, the breezes are lighter , the sun is shining…and I feel new freshness in the air. Farmers start planting crops, and that makes me think of fresh veggies and lighter fare. This dish is not only light and healthy, It is fast and easy to make . With only four main ingredients along with a few seasonings, It is perfect for lunch or dinner any day of the week. Lightly seasoned grilled eggplant, fresh sliced juicy tomatoes, the distinct herbaceous aroma and taste of fresh basil , the slightly sweet tang of balsamic glaze drizzled over these veggies , stacked and layered with the fresh bed of spinach underneath catching all of that goodness ! Yum…

Are you ready? Let’s go!

Since this was a lunch I made for myself, I started with a big handful of fresh spinach leaves and put them on a large dinner plate. I drizzled a little bit of evoo , salt, and pepper and tossed it together .
I took a small eggplant, chopped of both ends, and cut about 1/4 inch disks out of it. I seasoned them with a sprinkle of salt, pepper, dried oregano and garlic powder. I sprayed them with olive oil Pam . Placed them on a well oiled grill pan over medium heat . Turning them once after about 3-4 minutes.
One medium ripe juicy tomato coming up! Thick slices for me, please.
Two large fresh basil leaves. I love the smell and taste of fresh basil. Come spring, I add it to almost everything!

Recipe

Ingredients:

  • 1 small eggplant ends chopped off and discarded. Cut into 1/4 inch thick rounds
  • 1 medium tomato sliced thick
  • 2 handfuls of fresh spinach leaves
  • 2 fresh basil leaves torn
  • salt, pepper, garlic powder, dried oregano, evoo, balsamic glaze

Directions:

Take the two handfuls of fresh spinach leaves and place on a large dinner plate, drizzle with evoo. Sprinkle a dash of salt and pepper and toss. Set aside. Heat a grill pan over medium heat and spray with non stick olive oil spray. While the pan is getting hot, remove both ends of the eggplant and cut into 1/4 inch rounds. Season each round with a sprinkle of salt, pepper, oregano, and garlic powder. Lay the rounds on the hot grill pan. Do not over crowd. Work in batches if needed. Spray the tops of the rounds with some evoo spray. Cook for about 3-4 minutes each side . Flip over when nice grill marks are visible and the eggplant is golden. Cook for an addition 3-4 minutes. Time to plate. Add a slice of grilled eggplant to the center of the spinach. Top with a slice of tomato and torn basil. Drizzle over some balsamic glaze. repeat the layers. Ending with the tomato and basil. Drizzle on the balsamic glaze and a small amount of Evoo. Make it as high as you would like. Jenga anyone? lol. When you cut into the stack, the juice from the tomato mingles with the evoo and balsamic glaze creating a delicious dressing of sorts. Fast , easy, simple and delicious!

Notes:

  • You can easily add sliced fresh mozzarella to this stack.
  • Grilled chicken sliced thin would also be a great addition .
  • Any extra grilled eggplant will keep well in the fridge for a few days.
  • The componets would taste great in a sandwich

I hope you give this recipe a try !

Thanks,

Chris