Grilled Eggplant and Heirloom Tomato Millefeuilles with Basil and Tomato Coulis

Recipe steps

Prepare the tomato coulis

Make shallow cuts around the stems of the plum tomatoes and remove the stems. Make a shallow X-shaped incision at the bottom of the tomatoes. Bring a large pot of water to a boil. Plunge the tomatoes into the water for 10 seconds. Remove them and immediately plunge into a bowl of ice water. Peel off the skin, remove the seeds, and roughly chop the tomatoes. Blend the tomatoes, garlic, and olive oil in a food processor until smooth. Season with salt and pepper. Let the coulis rest at room temperature for one hour before serving.

Prepare the eggplant

Preheat the oven broiler or prepare the barbecue. Lightly brush the eggplant slices on both sides with olive oil. Sprinkle with salt and pepper. Arrange on a baking sheet and broil in the oven, turning once, until golden brown, about 3 minutes per side. Or grill on the barbecue, turning until golden and well cooked.

Prepare the cheese mixture

In a small bowl, mix the chopped garlic and goat cheese. Season with salt and freshly ground black pepper to taste.

Assemble the millefeuilles

Arrange half of the eggplant slices on a serving platter. Spread 2 teaspoons of goat cheese mixture on each slice. Place a basil leaf on top. Place a second eggplant slice on the basil leaf. Add a teaspoon of goat cheese and another basil leaf. Gently drizzle with 2-3 teaspoons of tomato coulis around and on each millefeuille. Garnish with a teaspoon of grated pecorino romano. Serve immediately.

Tips and variations

• You can replace the goat cheese with ricotta or fresh mozzarella for a milder version.
• For a vegan version, use a creamy plant-based cheese instead of goat cheese.
• Add some toasted pine nuts to bring crunch to your millefeuilles.