Directions

Roast the vegetables:

1. Preheat oven to 400 F.
2. Slice the eggplant crosswise to make circles, about a half-inch thick. Leave the stem end intact and hold on to it as you cut, so that you have something to grab onto as you slice.
3. Place eggplant slices on paper towels and sprinkle with salt. Let sit for 10 minutes then wipe off salt and resulting moisture. Turn over eggplants and repeat on the flip side.
4. Arrange the eggplant slices on a baking sheet lined with parchment paper in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder and pepper.
5. Roast the eggplant slices in the oven for about 30 to 35 minutes, until soft and golden, flipping halfway through.
6. On a separate baking sheet linked with parchment paper, place the mushroom caps – gill side down, and brush both sides with olive oil.
7. Bake for 15 to 20 minutes until tender. Flip halfway through baking.

Make the balsamic reduction:

1. Add balsamic vinegar to a small pot. Bring to a boil over medium-high heat, then reduce the temperature and simmer for about 10 to 15 minutes.
2. You can reduce it by one-third or one-half, depending on how thick you like it. Remember that it will continue to thicken as it cools.

Make the roasted red pepper coulis:

1. Paste the garlic using a pinch of salt, a drizzle of olive oil and a chef’s knife.
2. Drain the peppers and pat them dry. Place them in a food processor along with the olive oil and the pasted garlic.
3. Pulse until mostly smooth. Season to taste with salt and pepper.

Build the stackers:

1. Begin with one slice of eggplant placed in the center of the plate. Spread 2 tablespoons of room temperature goat cheese on the eggplant. Top with half of a portobello mushroom cap, gill side down.
2. Top mushroom with more goat cheese and then a slice of roasted red pepper. Add one more slice of eggplant and secure stack with a whole sprig of rosemary through the middle of the stack.
3. Drizzle with balsamic reduction and garnish with a circle of the red pepper coulis.
4. Repeat process until vegetables are gone.