Truss Tomato & Eggplant Stack
- 4 Truss Tomatoes
- 2 eggplants
- 2 large buffalo mozzarella
- Good quality pesto (or fresh basil leaves)
- Salt and pepper, to taste
- Slice eggplant into 1cm rounds.
- Score the eggplant in a grid pattern and sprinkle with salt and oil. Grill or BBQ on a low heat until cooked and drain on paper towel.
- Slice Truss Tomatoes and fresh mozzarella into 1cm rounds.
- Layer on individual serving plates starting with the eggplant, then tomato and mozzarella.
- Top with a drizzle your favourite pesto or freshly torn basil leaves.
Glasshouse good, all year round