Description Edit

  • Makes 4 servings

Ingredients Edit

Directions Edit

  1. Cut eggplant lengthwise into 6 slices.
  2. Sprinkle slices evenly with ½ teaspoon salt.
  3. Let stand 10 minutes.
  4. Whisk together ⅓ cup olive oil, next 3 ingredients, and remaining ½ teaspoon salt and set aside.
  5. Brush eggplant slices evenly with remaining 2 tablespoons olive oil grill in a Weber charcoal or gas barbecue, covered with grill lid, over high heat (400°F to 500°F) 2 minutes on each side.
  6. Place eggplant in a large shallow dish and drizzle with half of olive oil mixture.
  7. Grill avocado slices, without grill lid, 2 minutes on each side.
  8. Cut eggplant slices crosswise in half.
  9. Arrange one slice on each of 4 individual plates.
  10. Spread evenly with one-third of cheese; top with half of avocado slices, and spread with one-third cheese.
  11. Repeat layering procedure with 4 eggplant slices, remaining cheese, and remaining avocado; top with remaining eggplant.
  12. Drizzle evenly with remaining olive oil mixture.
  13. Serve immediately.

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