Grilled Eggplant Stack (for Vision Grill) Vinaigrette: ½ cup frozen roasted corn (available @ Trader Joe’s) or 1 ear corn grilled (see Illini Super Sweet Grilled Corn recipe) 1 red bell pepper 2 tablespoons shallots or onion, finely chopped 2 tablespoons balsamic vinegar 2 tablespoons fresh basil, coarsely chopped 5 tablespoons olive oil 8 medium tomato slices, each ¼- ½ inch thick Kosher salt & freshly ground pepper Eggplant: 12 globe eggplant slices, each about 4-5 inches in diameter and ½ inch thick Kosher salt for rubbing eggplant Olive oil for brushing eggplant Fresh ground pepper ½ cup sliced Asiago cheese or 2 ounces goat cheese 1. Prepare Vision Grill for medium heat grilling 350 degrees F 2. Soak unshucked corn in water for 10 minutes. 3. Meanwhile rub both sides of eggplant with salt. Allow eggplant to sit in colander in sink or over a plate for about 30 minutes to draw out any bitter juices. Rinse well and pat dry. Brush well with olive and season with salt and pepper 4. Grill corn directly over medium heat on lowest grill surface 15-18 minutes until husk is completely charred. Carefully remove charred husk and the inner silks. Remove kernels with sharp knife & place in medium bowl. 5. Grill the pepper directly over medium heat, turning occasionally until skin is completely black and blistered 10-12 minutes. Transfer pepper to paper bag, seal tightly, and let cool 15 minutes, remove pepper, discard the skin & seeds, & finely dice. 6. Meanwhile rub both sides of eggplant with salt. Allow eggplant to sit in colander in sink or over a plate for about 30 minutes to draw out any bitter juices. Rinse well and pat dry. Brush well with olive and season with salt and pepper 7. Add pepper to corn along with shallot, vinegar, basil, olive oil, and tomato slices. Season with salt & pepper. Make sure tomatoes are covered with vinaigrette. 8. Grill eggplant slices directly over medium heat, turning once, until tender, 10-12 minutes 9. Assemble stacks on small baking sheet. Start with eggplant. Top with 1 tablespoon cheese, then marinated tomato slice. Repeat layers ending with eggplant (use 3 slices eggplant per stack) Place baking sheet on grill over medium heat and cook until cheese melts, 2-3 minutes. 10. Carefully place stacks on individual plates. Spoon vinaigrette on top and around the sides. Serve warm Makes: 4 servings