Eggplant, basil, balsamic, manchego stack

This is a Bobby Flay recipe. He is an amazing chef. I always turn to his cookbooks for ideas. This recipe is easy and so yummy.

1 eggplant
8 - 10 basil leaves
6 - 8 thin slices of manchego cheese
Balsamic syrup (see note)
Olive oil
Salt and pepper

Heat grill to high. You can also use a grill pan. Slice the ends off of the eggplant. Carefully slice the eggplant from end to end into about 4 long slices, the shape you would use for rollatini or eggplant parmesan. Bobby Flay's recipe instructs to slice into disks, but I think the strips are easier to manage. Brush olive oil on both sides of eggplant. Salt and pepper both sides. Grill eggplant for about 2 - 3 minutes on ch side. While on the grill, put manchego on top of one slice and 2 basil leaves. Put an eggplant slice on top and layer the cheese and basil again. Stack until you finish with an eggplant slice on top. Cover and warm until the cheese melts, about 1 minute. Remove from heat, drizzle with balsamic syrup and serve.



Balsamic glaze can be made by reducing a cup of balsamic vinegar until it gets syrupy and coats the back of a spoon. You can also buy it premade at Target. I use a balsamic glaze from William Sonoma.