Ingredients
1 medium eggplant, sliced 1/2 in., seasoned with grapeseed oil, salt & pepper, grilled 2 minutes on each side
1 large tomato, sliced 1/2 in.
Buffalo mozzarella, sliced 1/2 in.
3 c. baby arugula
2 T. pine nuts
Basil Infused Oil
4 T. extra-virgin olive oil
8 fresh basil leaves, chopped
Process ingredients in a food processor until well infused, and strain the basil leaves.
Dressing
Basil infused oil
1/2 lemon juiced
Sea salt & pepper, to taste
Stack the towers on a bed of arugula greens, sprinkle with pine nuts, drizzle with the basil infused dressing, and enjoy! Yields 2 servings.
Photography by, Natryl1
