- Preheat barbecue on medium-high. Oil barbecue grill and arrange eggplant slices on top. Grill for about 3 minutes per side or until tender, with grill marks. Transfer to a plate. Lay four grilled eggplant slices on a work surface. Top each slice with a tomato slice and spread on garlic blossoms. Season with salt and pepper to taste.
- Top with two basil leaves each and sprinkle on sheep's milk cheese. Repeat operation a second time and finish with a third slice of eggplant. Season with salt and pepper to taste. Using a spatula, place eggplant stacks onto oiled barbecue grill.
- Cook with the lid closed for 4 minutes, or until cheese is somewhat melted. To serve, drizzle with olive oil and garnish with fresh lemon zest and basil leaves. Serve as an appetizer or as a side dish for grilled meat.
VARIATION: You can vary the fresh herbs and cheese in countless ways. Try Québec cheeses—firm, semi-firm or soft. Each recipe will be a flavour adventure!