On a spur of the moment trip up to Connecticut, I made round two of my ’stuffed’ eggplant rounds for the family. This recipe is incredibly simple and tastes downright amazing as an appetizer.
The ingredients can vary drastically depending on what you have sitting around, although I do my best to use two separate layers, and eggplant is the one mandatory item.
First, cut the eggplant into rounds and hollow out the centers. (These can be saved for another day or baked for dipping etc.) Place these rounds down on a sheet pan or grates with aluminum foil covering. Next, chop into 1/4″ cubes (or similar) any combination of bell peppers, squash, zucchini, onion, or any other relatively mild-flavored vegetable. Place these in a large mixing bowl and add in a few splashes of soy sauce, Worcestershire sauce, rice or rice wine vinegar and a little olive oil. Season with two to three of your favorite seasonings, although I prefer honey, ginger, curry powder, salt and pepper. Toss and scoop that mixture into and on the eggplant rounds.
For the second layer, slice mozzarella (hard is fine, this is used mostly for binding as it melts), tomatoes and fresh herbs. Place the mozzarella atop each round, covering that with herbs and tomato. Splash with olive oil, balsamic vinegar and a few pinches of salt/pepper.
Set this tray aside for at least an hour to let the flavors meld, then place in a medium indirect heat grill until the cheese is well melted and the tomatoes and herbs have wilted. Slice, serve and enjoy!
Before cooking:
After:

