Grilled Barramundi with Eggplant and Tomato Stacks

Ingredients

• 1-2 medium eggplants, sliced into rounds, about 1/2 inch thick (8 good slices)
• Kosher salt
• 1 clove garlic
• 1 teaspoon fresh lemon juice
• 1 cup packed basil leaves
• 1/2 cup extra virgin olive oil, plus more for drizzling
• Freshly cracked black pepper, to taste
• 8 3-ounce pieces skinless barramundi fillets
• 1-2 medium heirloom tomatoes, sliced 1/2 thick (8 good slices)
• Aged balsamic vinegar, or balsamic reduction, for drizzling

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