VeeV Spirits collaboration. [spicy grilled eggplant caprese stacks w. crispy parmesan lavash paired w. fruit cup sangria]

November 27th, 2013 by | comments

VeeV Spirits contacted me a couple months ago asking if I’d be interested in creating a dish to pair with one of their seasonal cocktails. I gladly accepted the offer, and chose to work with the VeeV Fruit Cup Sangria. The cocktail was sweet and delicious, and paired wonderfully with my slightly spicy grilled eggplant stacks. Both the cocktail and eggplant stacks are making an appearance at our Thanksgiving dinner tomorrow!

VeeV is featuring my recipe on their Facebook page today…check it out here!


spicy grilled eggplant caprese stacks w. crispy parmesan lavash paired w. fruit cup sangria
Prep time: 
Cook time: 
Total time: 
  • Grilled eggplant recipe (makes about 6 stacks):
  • 2 medium eggplants, cut crosswise into ½-inch slices
  • 2 tbsp. salt
  • 4-5 tbsp. olive oil
  • 2 cloves garlic, minced
  • 2 tsp. dried oregano
  • 1 tsp. black pepper
  • 1½ tsp. hot red pepper flakes, plus more if desired
  • 3 tbsp. chopped fresh flat-leaf parsley
  • Lavash recipe:
  • 2-3 sheets Trader Joe's Lavash Bread
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • Salt and pepper
  • 1 tsp. hot red pepper flakes, plus more if desired
  • ¼ cup grated Parmesan, plus more to taste
  • ¼ cup chopped fresh flat-leaf parsley, plus more to taste
  • Caprese salsa recipe:
  • 1 log (1 lb.) Trader Joe's Mozzarella cheese log, cut into ½-inch slices
  • 4 tomatoes, cut into ½-inch slices
  • 3-4 tbsp. olive oil.
  • 3-4 tbsp. fresh lemon juice
  • Salt and pepper, to taste
  • 18-20 basil leaves
  • Olive oil and good-quality balsamic vinaigrette, for drizzling
  • VeeV Fruit Cup Sangria recipe:
  • 1.5 oz. VeeV Acai Spirit
  • 0.5 oz. Licor 43
  • 1 oz. pomegranate juice
  • 1.5 oz. Cabernet Sauvignon
  • Slice pears, strawberries and oranges, plus more for garnish
  1. Preheat oven to 350 degrees.
  2. Cut tops off of eggplants, then cut into ½-inch slices. Sprinkle both sides of all slices with salt, then place slices on paper towel-lined cookie sheets. Let eggplants disgorge and sit for 30 minutes. After 30 minutes, rinse eggplant slices under cold water then blot dry with paper towels.
  3. In a small bowl, whisk together olive oil and garlic. Brush oil mixture over both sides of eggplant slices, then season both sides with oregano, black pepper, red pepper flakes and parsley.
  4. Heat indoor grill pan over medium-high heat. Arrange the eggplant slices on the grill pan and cook until browned on both sides, about 5-8 minutes per side. Rotate the slices 90 degrees halfway through cooking to create crosshatch grill marks. If the eggplant starts to burn, lower the heat. Transfer the eggplant slices to a plate and let cool to room temperature.
  5. Cut the lavash sheets into even slices, to make six pieces per sheet. In a small bowl, whisk together olive oil and garlic.
  6. Place lavash slices on cookie sheets. Brush a generous amount of oil mixture on one side of lavash, then season with salt and pepper, red pepper flakes, Parmesan and parsley.
  7. Put cookie sheets on upper and lower racks of the oven and cook 10-12 minutes, until golden brown. Switch the position of the cookie sheets halfway through cooking. Remove from the oven and let cool, 5-10 minutes.
  8. For the caprese salad: In a medium bowl, combine the Mozzarella slices, tomato slices, olive oil, lemon juice, salt and pepper. Mix all ingredients and make sure the slices are evenly coated with the oil, lemon juice, salt and pepper. Marinate for 20-30 minutes, up to an hour.
  9. To assemble: On a serving tray, place one piece of lavash on the bottom, then top with a grilled eggplant slice, two basil leaves, mozzarella slice, tomato slice, another lavash piece, eggplant, mozzarella, tomato and finish with one basil leaf. Drizzle olive oil and balsamic vinegar on top of eggplant stack. Repeat steps for the rest of the stacks. Serve. Eat with knife and fork.
  10. For the sangria: Shake all ingredients well with ice and strain into a wine glass. Garnish with slices of pear, strawberry and orange.






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