- 2 TBSP Coconut oil or butter
- 2 tsp balsamic vinegar
- 1 tsp dijon mustard
- Salt and fresh ground pepper
- Sweet red peppers
- Slice of provolone, gouda or farmers cheese
- Slice of tomato
- Fresh basil leaves
Whisk together in a small bowl: Coconut oil or butter, balsamic vinegar, Dijon mustard, salt and fresh ground pepper.
Slice eggplant crosswise into 1⁄4” think slices. Brush with the above oil mixture. Place on a grill over medium high heat along with sweet peppers that have been sliced in half. Roast the peppers and eggplant; turning and brushing the eggplant occasionally with the oil mixture. (You can also use a broiler or stove.) Roast about 5-10 minutes then remove from grill or stove.
Place a slice of provolone, gouda or farmers cheese on top of eggplant, top with another slice of eggplant, top that with a slice of tomato and a few fresh basil leaves, top that with roasted red pepper 1⁄2 . Top that with another slice of eggplant, cheese, eggplant. Make several stacks, then place on grill and cook for about 2 minutes turning once.
Drizzle balsamic on inside of crusty rolls or sturdy bread toast it lightly on the grill and rub with clove of garlic. Place eggplant stacks in rolls and serve.
In south central PA, you can find organic veggies here.
Excellent culinary salts are available from here.