This dish is summer on a plate—ripe heirloom tomatoes, creamy cheese, and caramelized eggplant, all tied together with a drizzle of fresh basil pesto. It’s a light yet indulgent way to highlight the season’s best produce, inspired by the simple elegance of Mediterranean flavors. Serve it as an appetizer or a side dish at your next alfresco gathering.
Eggplant, Heirloom Tomato, and Brie Stacks
Ingredients
- 2 large eggplants cut into 1-inch medallions
- 1/3 cup plus 2 tablespoons olive oil divided
- Kosher salt to taste
- 1 cup fresh basil leaves
- 2 tablespoons toasted pine nuts
- 1 clove garlic
- 1/4 cup finely grated parmesan plus more to garnish
- 3 large multicolored heirloom tomatoes sliced 1/2-inch thick
- 1 wheel Brie-style cheese sliced into 1/4-inch wedges
Instructions
- Heat oven to 425°F. Arrange eggplant slices on a parchment-lined baking sheet, drizzle with 2 tablespoons olive oil and season with salt. Roast for 20 to 25 minutes, flipping halfway, until golden brown and tender.
- Blend basil, pine nuts, garlic, and parmesan in a food processor. While continuing to blend, drizzle in 1⁄3 cup olive oil until smooth. Season with salt and set aside.
- Layer roasted eggplant, tomato slices, and brie on a heatproof serving platter. Place under the broiler on high for 20 seconds, just until the cheese begins to soften and melt.
- Drizzle with basil pesto and sprinkle with parmesan before serving.
Brandon Blumenfeld
Brandon Blumenfeld has over 18 years of experience working across the country in the hospitality industry, and has worked for stand-out restaurant groups such as Momofuku, Hu Kitchen, Buckhead Life Restaurant Group, and Wyndham Hotels & Resorts. He specializes in recipe development, menu design, cost analysis, ordering processes, and kitchen functionality.
