Eggplant Caprese

Ingredients

• 1 large eggplant, cut crosswise into 1/4-inch slices
• 1 large ball fresh mozzarella, cut into 1/4-inch slices
• 2 large tomatoes, cut into 1/4-inch slices
• 1/4 cup of basil chiffonade
• 1 tablespoon Kosher salt
• Extra-virgin olive oil
• Balsamic vinegar
• Freshly ground black pepper
• Type of fire: Direct
• Grill heat: high

Directions

1. Set the eggplant in a colander nested over a large bowl, sprinkle it with the kosher salt, and turn the slices so they’re evenly coated. Leave them for 30 minutes, then pat each piece dry with paper towels.
2. Fill and light 1 charcoal chimney. Once the coals are glowing and coated in gray ash, empty them onto the coal grate and spread them across the full surface. Put the cooking grate back on, close the lid, and heat the grill for 5 minutes. Scrub the grate clean, then oil it.
3. Coat both sides of the eggplant slices with a light brushing of oil. Arrange them on the hot grill and cook until each side is deeply browned, about 4 to 5 minutes per side, then take them off the grill.
4. Build each stack on a plate: start with eggplant, add 1 slice of tomato and 1 slice of mozzarella, then add eggplant again, followed by tomato, mozzarella, and a last piece of eggplant. Finish with a drizzle of extra-virgin olive oil and balsamic vinegar, add pepper to taste, and scatter basil over the top. Repeat the same layering to make 3 more stacks, then serve.