Grilled Eggplant and Heirloom Tomato Stack with Zinc House Farm Olive Oil Drizzle

Layers of roasted eggplant and heirloom tomatoes are elegantly stacked and finished with a drizzle of Zinc House Farm olive oil. This dish is designed to highlight the dark fruit and herbal notes of Nero d’Avola.

Recipe Information

Prep Time: 12 Minutes

Cook Time: 35 Minutes

Total Time: 47 Minutes

Total Servings: 4


  • 2 Large heirloom tomatoes (sliced)
  • 1 Large eggplant (sliced into rounds)
  • 2 tbsp Zinc House Farm olive oil
  • Fresh basil leaves for garnish
  • Salt and black pepper to taste


  1. Preheat the grill to medium to high heat.

  2. Brush eggplant with olive oil, and season with salt and black pepper.

  3. Grill the eggplant for 20-25 minutes until tender and slightly golden.

  4. Layer the eggplant and heirloom tomato slices, seasoning each layer with a dash of salt and black pepper.

  5. Drizzle with Zinc House Farm olive oil and garnish with fresh basil leaves.

  6. Serve immediately with a glass of Clark Ferrea Nero d'Avola.

Suggested wine pairing

2021 Nero D’Avola, Lodi