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Eddie's Layered Tomato Eggplant Salad

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Serves: 6

The flavors and colors of this grilled salad work deliciously well together.


  • 1 medium eggplant, sliced in ½ inch slices
  • 3 Maryland tomatoes, sliced in ½ inch slices
  • 4 T. extra virgin olive oil, divided
  • 1 - 6 oz. container Cibo Naturals Classic Basil Pesto
  • 1 - 5.5 oz. package Silver Goat Chevre
  • Coarse kosher salt and fresh ground pepper

To Prepare

Prepare grill for direct medium-high heat. Brush eggplant slices with 2 T. olive oil. Season with salt and pepper. Grill on well-oiled rack for 3 minutes on each side. Remove from heat and set aside.

On a serving platter, start layering with 1 layer of tomatoes overlapping. Drizzle lightly with pesto. Top with slices of grilled eggplant, add a few tablespoons of crumbled chevre, then drizzle some basil pesto. Repeat layers.

To Serve

Serve at room temperature or chill until ready to serve. Pair with Damilano Marghe Nebbiolo d’Alba.

Eddie's Recipe Tip:

Try using a variety of colorful heirloom tomatoes, kalamata olives and feta cheese for a totally different take on this simple side dish.