What sauce would go well with this dish

[redrabbit]

I am doing a starter on saturday:

Tomato and aubergine stacked up. E.g.

Tomato
aubergine
Tomato
aubergine

Then cheese on top of it. T his is all roasted btw.

What sauce would you recommend?

Do you think something like a vinegar would be OK? Something easy and simple please

 

[Jeekinz]

I had to do a search for Aubergine. It's eggplant, right? Drizzle some EVOO and some S & P.

 

[ChefJune]

maybe a pesto sauce actually I'd do Pistou... the Provencal version, without the Pine nuts.

 

[jennyema]

Not sure how roasted tomatoes are going to work in a stack ...

Have you thought of a terrine?

 

[mish]

If you held off on the cheese, I would top with a dab of aioli sauce:

GourmetSleuth - Aioli (Garlic Sauce)

Or, perhaps, red wine vinegar or a smidge of pesto.

 

[Candocook]

I make an appetizer similar to this this way.
Mix some finely crumbled feta cheese with some mayo. Add just a little lime juice to thin out a little. Put in a bowl.
I use Japanese eggplant. Slice J. eggplant about 3/4 inch thick. Dip into mayo mixture to coat eggplant slice.
Dip coated slice in very fine fresh bread crumbs.
Put on an oiled baking sheet and bake @ 350-400* for 20 minutes. Top with a sliced Roma tomato and a dab of pesto. Top that with some asiago cheese and run under the broiler.
If serving as an appetizer, serve 2-3.

For the one you describe at the top, I believe you will need to roast the eggplant first before stacking them. Then you could put it in the oven, but starting from raw will not work--eggplant takes too long.
I do roast it on an oiled cooking sheet for things like moussaka and parmigiana so know that part works.

 

[cjs]

how about a bechamel sauce drizzled over....maybe add a little Teleme cheese??? sounds good.

 

[auntdot]

I'm sorry I don't understand the dish.

Would probably take some nice bread, toast it, put on the roasted tomato and aubergine, top with some cheese, a bit a basil and let the cheese soften a tad in the nuker or oven.

For a sauce, I might suggest a bit of a tomato sauce. Just a tad.

Sounds good to me right now.

 

[mish]

Another thought...

Layer the tomatoes, eggplant & slices of cheese (mozzarella sounds good to me), and drizzle olive oil over the top of each stack. Here's an example:

Recipes : Roasted Eggplant and Tomato Stacks : Food Network

Garnish the top of each stack with fresh basil leaves, if you like.

 

[TATTRAT]

I would do a balsamic reduction, finished with some honey, and ground rosemary.

Just my $.02

 

[VeraBlue]

I've done something like this often, especially for nice dinners. The plate presentation is beautiful. I've always called it a grilled vegetable napoleon. When I make it, I layer the vegetables into a loaf pan with a bit of pesto, a small bit, between the layers. I let it sit overnight in the fridge, with a brick on top to help pack the layers tightly. After I bake it, I'll let it cool for about 5 minutes or so. This way the tomato won't be tooooo runny. Slice and serve.

If you put a small amount of pesto into the napoleon, I would suggest no sauce, let it stand alone. The flavours of the grill and basil are enough. If you really feel you want a sauce, why not do a hollandaise?