The countdown to summer has officially begun, so it’s time to fire up the grill! Whip up some of this delicious eggplant–the flavor of the smokey, grilled vegetable pairs perfectly with the caprese salsa topping.
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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!
I’m going to keep this short today, as I honestly can’t think of anything to say. We lost a wonderful and genuine person yesterday who will be truly missed.
Rest in peace, Mikey, you’ll always be remembered. Love always, ‘Stegler.’
“While we are mourning the loss of our friend, others are rejoicing to meet him behind the veil.” – John Taylor
Disclaimer: don’t judge a book by its cover. This appetizer is absolutely delicious, but it doesn’t necessarily look it. My brothers made sure to point that out. But trust me, I wouldn’t share something that’s anything but scrumptious.
This is a pretty time-consuming dish with a decent amount of ingredients, but it’s all worth it in the end. I can guarantee that people will hover over it at any dinner party or event. Initially I was leary about the ingredients, since I’m not eggplant’s biggest fan, but this appetizer definitely erased my skepticism.
