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Grilled Heirloom Eggplant, Heirloom Tomato, and Mozzarella Stacks

Cooking Time



Serving Count




  • 2 Heirloom Eggplants
  • 2 Heirloom Tomatoes
  • 1/4 cup Extra Virgin Olive Oil
  • 1 pinch Sea Salt
  • 1 pinch of Black Pepper
  • 1 tbsp white wine vinegar
  • 1/2 Lemon (juice)
  • 1 fresh cheese ball mozarella
  • 1 organic Garlic clove
  • Fresh basil
  • Tooth picks



  • Cut eggplant and tomatoes into 1/2 inch slices
  • Cut mozzarella ball into 1/4 inch slices
  • Finely chop clove of garlic
  • In a bowl whisk extra virgin olive oil, salt, pepper, chopped garlic, white wine vinegar, and lemon juice
  • Brush slices of tomato, eggplant and mozzarella generously with vinaigrette mix
  • Grill eggplant slices for about 2-3 minutes, brush again with vinaigrette mix from time to time until tender
  • Once out of the grill, start building stacks: 1 slice of eggplant, then mozzarella slice then tomato, and hold with a tooth pick
  • Shop fresh basil and distribute over stacks
  • Enjoy!