Grilled Eggplant Stacks with Tomato and Feta

Grilled Eggplant Stacks with Tomato and Feta
Grilled Eggplant Stacks with Tomato and Feta requires about 50 minutes from start to finish. One serving contains 377 calories, 7g of protein, and 33g of fat. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of olive oil, eggplants, feta, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a rather cheap side dish for The Fourth Of July. It is a good option if you're following a gluten free, primal, fodmap friendly, and vegetarian diet.

Instructions

1
Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped.
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BasilBasil
SaltSalt
Cooking OilCooking Oil
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BlenderBlender
2
Pour into a paper-towel- or coffee-filter-lined sieve set over a bowl and let drain 20 minutes. Gather together sides of towel or filter and press gently on it to extract more oil. (You will have a generous 1/3 cup oil.) Reserve 1 tablespoon basil oil separately for serving. Scrape basil solids into a small bowl and reserve.
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Basil OilBasil Oil
ExtractExtract
CoffeeCoffee
BasilBasil
Cooking OilCooking Oil
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SieveSieve
BowlBowl
3
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
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GrillGrill
4
While grill heats, cut off bottoms of eggplants, then cut 6 (1/2-inch-thick) crosswise rounds from each, starting from cut end. Reserve remaining eggplant for another use.
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EggplantEggplant
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GrillGrill
5
Cut 4 (1/3-inch-thick) rounds from large tomato and 2 center slices (1/3 inch thick) from each medium tomato, reserving remaining tomato for another use.
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TomatoTomato
6
Lightly brush eggplant rounds on both sides with basil oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill on a lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, lightly brushing eggplant with more basil oil occasionally if it looks dry, until eggplant is very tender, 6 to 10 minutes. (Leave gas grill on.)
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Basil OilBasil Oil
EggplantEggplant
PepperPepper
SaltSalt
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GrillGrill
1
On baking pan, arrange 4 largest eggplant rounds side by side and spread each with a generous 1/2 teaspoon of reserved basil solids, then top each with 1 of 4 largest tomato rounds. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta. Make another layer with medium-size eggplant rounds, basil solids, medium tomato rounds, salt, pepper, and feta, then top with remaining eggplant and feta.
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Salt And PepperSalt And Pepper
EggplantEggplant
TomatoTomato
PepperPepper
SpreadSpread
BasilBasil
Feta CheeseFeta Cheese
SaltSalt
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Baking PanBaking Pan
2
Set baking pan on grill and cook stacks, with grill cover closed, until heated through and cheese on top is softened, about 3 minutes.
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CheeseCheese
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Baking PanBaking Pan
GrillGrill
3
Transfer stacks to 4 plates and drizzle plates with reserved basil oil.
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Basil OilBasil Oil
4
Grilling Procedure
1
Hot: When you can hold your hand there for 1 to 2 seconds
2
Medium-hot: 3 to 4 seconds
3
Low: 5 to 6 seconds
4
If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
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GrillGrill
1
If you aren't able to grill outdoors, cook eggplant in a hot lightly oiled large (2-burner) ridged grill pan over moderately high heat, turning over once, about 20 to 25 minutes total.
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EggplantEggplant
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Grill PanGrill Pan
GrillGrill
2
Bake stacks in shallow baking pan in a preheated 450°F oven, about 8 minutes.
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Baking PanBaking Pan
OvenOven
DifficultyHard
Ready In50 m.
Servings4
Health Score21
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