• 2 eggplants cut into approximate 1cm rounds
  • 4 truss tomatoes cut into approximate 1cm slices
  • 2 large buffalo mozzarella sliced approximate 1cm thick
  • Good quality pesto (or fresh basil leaves)
  • Salt and Pepper

Author of this recipe

Blush Tomatoes

Blush Tomatoes

Grower / producer

We simply love tomatoes in our salads. As tomato growers we suggest you enjoy your tomatoes at room temperature - it really amplifies the flavour. Read more

A perfect starter for a special occasion or try this salad instead of a sandwich at lunch time - so yummy!

Total votes: 253


1. Sprinkle eggplant with salt and oil, grill or bbq on low until cooked, drain on paper towel.

2. Slick tomatoes approximately 1cm thick.

3. Cut mozzarella into thick slices, also approximately 1cm.

4. Layer on individual serving plates starting with the tomato, eggplant, cheese until a sandwich effect is created.

5. Top with your favourite pesto or just freshly torn basil leaves.

Tips from the author

This recipe makes about 12 stacks.

Shared by the growers of Blush tomatoes, Australia. They used Graffiti Eggplants the purple striped ones and of course Blush truss tomatoes for this recipe.

Their tips:  Grilled eggplant can be stored, covered in the fridge for a few days. Keep your tomatoes out of the fridge for the best flavour.

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