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3 slim eggplants, about 3-in. wide
1 box salt, as needed
3 to 4 ripe but firm tomatoes, about 3-in. wide
2 tbsp olive oil
2 tbsp balsamic vinegar
1/2 tsp dried oregano leaves
1/2 tsp granulated sugar
1/2 tsp salt
1/2 tsp pepper
140-g roll creamy goat cheese, about 1/2 cup
8 to 12 large basil leaf
Slice eggplants into rounds 1/2 inch (1 cm) thick. Liberally rub with salt and place in a sieve set in sink. Weigh down with a plate topped with a heavy can for up to 1 hour. Meanwhile, slice tomatoes into rounds about 1/3 inch (0.8 cm) thick. Place tomatoes in 1 or 2 layers in a pie plate or shallow platter. Whisk oil with vinegar, oregano, sugar, salt and pepper. Pour mixture over tomatoes, turning to coat each side. Marinate at room temperature for at least 15 minutes or up to 4 hours.
Preheat barbecue to medium heat. Shaking excess marinade back onto plate, carefully place tomatoes on grill. Barbecue, basting often with leftover marinade and turning once, until grill marks appear but tomato is still firm, from 3 to 4 minutes per side.
Meanwhile, rinse eggplant with cold water and pat dry. Dip eggplant slices in leftover tomato marinade and place on grill. Barbecue, basting frequently with remaining marinade and turning every 3 to 4 minutes, until golden, from 10 to 12 minutes.
To serve, place largest eggplant slices on 4 plates. Place a rounded teaspoon (5 mL) of goat cheese on top of each slice and spread almost to edges. Press a whole basil leaf into cheese. Top each with 1 wide tomato slice. Thinly spread goat cheese over both sides of next 4 largest eggplant slices and position on top of tomatoes. Press a basil leaf into cheese and add next largest tomato slices. After adding final tomato slice, drizzle any remaining marinade over towers. Garnish with fresh shredded basil.
Calories 261, Protein 9.2g, Carbohydrates 28.6g, Fat 14.1g, Fibre 9.4g, Sodium 415mg.
Inspired by Mediterranean cooking, this dish is excellent served hot or at room temperature.