6 green onions diced
2 cloves garlic
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil leaves
1 large eggplant
2 very large ripe but firm tomatoes
1/4 cup Italian salad dressing
250 gram container spreadable spinach-and-feta cream cheese or spreadable plain cream cheese, at room temperature.
Lightly oil grill and heat barbecue to medium-high. Thinly slice green onions, then mince garlic. In a small bowl, stir oil with vinegar, onions and garlic. Stir in basil, then set aside. Slice eggplant into 8 rounds, at least 1/2 inch thick. Core tomatoes, then slice each horizontally into 4 thick rouonds.
Lightly brush both sides of eggplant and tomato rounds with Italian dressing. Place on grill, then close lid. Barbecue eggplant until just tender, from 3 to 4 minutes per side. Barbecue tomatoes until grill marks form, from 1 to 2 minutes per side. Remove from grill and place on a large baking sheet or platter.
Divide cream cheese evenly over eggplant rounds, spooning about 1 rounded tablespoon over each hot slice. Press cheam sheese down to flatten slightly. Cover with a tomato round, pressing into cream cheese to help it stick. Transfer stacks to a platter or individual plates. Top each stack with about 2 tablespoons onion mixture.
Serve immediately.
Makes 8 servings. You can join Unsolved Mysteries and post your own mysteries or
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