For The Basil Oil For The Eggplant Stacks

For The Basil Oil For The Eggplant Stacks

Ingredients:
½ teaspoon salt
3 large tomatoes (for 12 slices total)
¾ cup (6 ounces) crumbled feta cheese

Directions:
Arugula, for serving
ON THE SIDE • 217
RAZZLE-DAZZLE
K
K
IGarnish the eggplant stacks with
Kchopped basil, a few capers, or a
kalamata olive, in addition to the basil oil.
1 Make the basil oil: Place the basil 6 For 12 short stacks, select 12 large
leaves, olive oil, and ½ teaspoon of slices of grilled eggplant and place
salt in a food processor. Process the them on a baking sheet. Spread each
basil until it is finely chopped. Line a with ½ teaspoon of the reserved
sieve with paper towels and place it chopped basil. Top each with a slice
over a bowl. Pour the basil and oil mix- of tomato and add a generous spoon-
ture onto the paper towels and press ful of feta cheese. Top the cheese with
gently on the mixture to extract the oil another eggplant slice and finish the
from the basil. About ⅓ cup of basil stack with another heaping table-
oil will seep into the bowl. Set aside spoon of feta.