Eggplant Tomato Towers with Balsamic Vinaigrette

By The Canadian Living Test Kitchen

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Eggplant Tomato Towers with Balsamic Vinaigrette

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	311311 cal
pro	10 g10g pro
total fat	25 g25g total fat
sat. fat	8 g8g sat. fat
carb	14 g14g carb
fibre	5 g5g fibre
chol	20 mg20mg chol
sodium	463 mg463mg sodium
% RDI:	-
calcium	99 calcium
iron	1616 iron
vit A	4242 vit A
vit C	4242 vit C
folate	2828 folate

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Ingredients

1 (1/2 lb/750 g) eggplant 1 1(1/2 lb/750 g) (1/2 lb/750 g)eggplant
5 large ripe tomatoes 5 5large ripe tomatoes
2 zucchinis , (12 oz/375 g total)2 2zucchinizucchinis, (12 oz/375 g total)
1/3 cup extra virgin olive oil 1/3 1/3cup cupextra virgin olive oil
1 tsp each of salt and pepper 1 1tsp tspeach of salt and pepper
12 oz goat cheese , softened12 12oz ozgoat cheese, softened
2 tbsp minced fresh chives 2 2tbsp tbspminced fresh chivefresh chives or green onions
Balsamic Vinaigrette
1/4 cup extra virgin olive oil 1/4 1/4cup cupextra virgin olive oil
4 tsp balsamic vinegar 4 4tsp tspbalsamic vinegar
1 pinch each of salt and pepper 1 1pinch pincheach of salt and pepper
4 cups torn mixed salad greens 4 4cups cupstorn mixed salad greens.php">greens

Preparation

Cut eggplant and tomatoes into 1/2-inch thick (1 cm) rounds. Cut zucchini on the diagonal into 1/2-inch (1 cm) thick slices.

Arrange eggplant, tomato and zucchini slices in single layer on 2 large greased or parchment paper-lined rimmed baking sheets. Brush both sides with oil; sprinkle with salt and pepper.

Roast in 425°F (220°C) oven for 5 minutes. Transfer tomatoes to large plate. Roast remaining vegetables, turning halfway through, until softened, about 20 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 1 day; reheat in 400°F/200°C oven for 5 minutes.)

Meanwhile, in small bowl, combine goat cheese with chives; set aside.

Balsamic Vinaigrette: In large bowl, whisk together oil, vinegar, salt and pepper; remove 2 tbsp (25 mL) and set aside. Add greens to bowl; toss to coat.

To assemble, place 1 large eggplant round on plate; top with zucchini slice. Top with generous 1 tbsp (15 mL) of the goat cheese mixture, then 1 tomato round. Press down gently. Top tomato with about 1/4 cup (50 mL) of the salad greens. Repeat layers once. Top tower with generous 1 tbsp (15 mL) of the goat cheese mixture. Repeat to make 8 towers. Drizzle reserved vinaigrette over towers.

Source : Canadian Living Magazine: October 2003