Caprese Eggplant Stacks recipe by Ruhana Ebrahim

Ingredients

• 1 large eggplant
• 1 teaspoon salt
• 1 teaspoon chilli powder
• 1 teaspoon dhana Jeeru (Cumin) powder
• ¼ teaspoon turmeric powder
• Oil as needed
• 2 large tomatoes
• 1 handful baby spinach leaves
• ½ cup Balsamic vinegar
• 2 tablespoon brown sugar
• 1. In a saucepan place vinegar with brown sugar over medium heat, stirring constantly until sugar has dissolved.
• 2. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half. Glaze should coat the back of a spoon.
• 3. Let cool and pour into a bottle with a lid; store in refrigerator.
• 4. Slice eggplant into medium thick slices.
• 5. Mix all spices together and dry rub eggplant slices.
• 6. Heat a pan on high heat, with a drizzle of oil, and charr off eggplant on either side.
• 7. When done, slice tomatoes medium thick and cook for 15sec each side.
• 8. Start stacks with eggplant at bottom, then tomato, then mozzarella slices then baby spinach and repeat layers till veg done.
• 9. Drizzle with balsamic glaze and heat in oven till cheese is goeey.
• 10. Serve with grilled