- 1-2 medium eggplants, sliced into rounds, about 1/2 inch thick (8 good slices)
- Kosher salt
- 1 clove garlic
- 1 tsp fresh lemon juice
- 1 cup packed basil leaves
- 1/2 cup J. Olive Co. Tuscan Herb Olive Oil, plus more for drizzling
- Freshly cracked black pepper, to taste
- 8-3 oz Sea Bass skinless fillets
- 1-2 medium heirloom tomatoes, sliced 1/2 thick (8 good slices)
- J. Olive Co. Sicilian Lemon Balsamic
- Sprinkle the eggplant slices with salt on both sides, then place on a rack and set aside for 30 minutes. The salt will draw out excess moisture and bitterness.
- While the eggplant is sitting, make the sauce. Combine the garlic, basil, lemon juice and Tuscan Herb Olive Oil in a food processor or blender and process on high until smooth, about 1 minute. Season with salt and pepper, then set aside.
- Use paper towels to blot the excess moisture and salt from the eggplant, then drizzle with olive oil and rub to coat on all sides. Sprinkle with freshly ground black pepper to taste.
- Preheat a grill to medium-high heat. Use paper towels to pat the sea bass fillets very dry. Drizzle with olive oil and rub to coat on all sides, then season both sides with salt and pepper. Grill the sea bass and eggplant pieces until nicely charred on the outside and the fish is opaque throughout.
- Place a piece of eggplant in the center of a plate, then spoon a little bit of the sauce over top. Stack a piece of tomato on top, season with salt and pepper, then drizzle with more sauce. Top with a piece of fish, drizzle with more sauce, then repeat with one more piece of each. Use up the remaining fish, tomato and eggplant to create three more stacks, then spoon a generous amount of sauce over each. Finish with a light drizzle of Sicilian Lemon Balsamic around the perimeter of each plate. Serve immediately.
Notes: Try to use tomatoes and eggplant with approximately the same circumference when sliced, and cut the barramundi fillets to be roughly the same size. This will make for more even and attractive stacks.
Recipe modified from and image courtesy of Yummly