Grilled Eggplant, Polenta and Tomato Tower

by Vegan Version
(Philadelphia, PA)

Eggplant, Polenta and Tomato Tower

1 small eggplant peeled and sliced into 1/4-1/2" rounds
1 tomato sliced
1 Vidalia onion very thinly sliced
1 pkg polenta (unseasoned) sliced into 1/4-1/2" rounds
Olive oil cooking spray
Several basil leaves
1 cup balsamic vinegar for the balsamic vinegar reduction (see below)
Kosher salt

Tower:
Heat grill or grill pan to high.
Salt eggplant slices with coarse kosher salt and put into a colander to drain (about 15 minutes). Pat dry with a paper towel and spray eggplant and polenta with olive oil cooking spray. Place eggplant and polenta on heated grill until grill marks are visible on each side and polenta is crispy on the outside. Remove from grill.

Balsamic reduction:
Place balsamic vinegar in a sauce pan and bring to a boil over medium heat. Continue to boil until vinegar is reduced to 1/3-1/2 cup. *Note this will thicken as it cools and extras can be saved in the refrigerator for at least a month.

Assemble the stacks by placing an eggplant slice topped with a polenta slice, an onion slice, a tomato slice and a basil leaf. Repeat until the tower reaches desired height. Finish with a drizzle of balsamic reduction.

Want more? Visit Vegan Version's blog from this Grilled Eggplant Polenta and Tomato Tower recipe