Grilled Eggplant With Tomatoes & Mozzarella

This versatile dish can be used as an appetizer, a side dish or even a vegetarian main course for dinner.


1 large eggplant, thinly sliced
1/4 cup olive oil
1 loaf coarse peasant bread, sliced
8 ounces mozzarella cheese, thinly sliced
2 large ripe tomatoes, sliced
10 fresh basil leaves, sliced into thin shreds
3 tablespoons balsamic vinegar
1 tablespoon olive oil
salt and pepper


Brush eggplant slices lightly with olive oil. Grill or broil until just browned turning once. Set aside.

Brush bread slices lightly with olive oil. Grill or broil quickly to just toast. Watching carefully so that the bread does not burn. Set aside.

To assemble, alternate eggplant slices, cheese slices and tomato slices in a circular pattern on a large plate. Sprinkle with basil. Whisk together balsamic vinegar, 1 tablespoon olive oil, and honey. Drizzle over vegetables and cheese. Sprinkle with salt and fresh ground pepper.

Put grilled bread slices in a basket and serve.

golden blossom honey product