Grilled Eggplant Stacks with Tomato and Feta: A Mediterranean Delight
Dive into the flavors of the Mediterranean with our tantalizing Grilled Eggplant Stacks with Tomato and Feta. These colorful and flavorful stacks are a delightful combination of grilled eggplant slices, juicy tomatoes, creamy feta cheese, and a zesty marinade. Perfect for a light lunch, a flavorful side dish, or even as a stunning vegetarian main course, these stacks are a symphony of textures and tastes that will leave you craving more.
In this recipe, we'll guide you through the process of grilling eggplant slices to tender perfection, enhancing their smoky flavor with a blend of garlic, herbs, and olive oil. You'll then layer these grilled eggplant slices with ripe and juicy tomatoes, creamy and tangy feta cheese, and a drizzle of balsamic glaze for an extra touch of sweetness and acidity.
But that's not all! We've also included variations of this delectable dish to cater to different tastes and preferences. From a Greek-inspired version featuring Kalamata olives and oregano to a spicy Moroccan rendition with harissa and mint, these variations add a global twist to the classic Grilled Eggplant Stacks.
So, gather your ingredients, fire up your grill, and let's embark on a culinary journey to the Mediterranean with our Grilled Eggplant Stacks with Tomato and Feta. Prepare to indulge in a dish that is as visually stunning as it is delicious!
GRILLED EGGPLANT WITH TOMATOES, BASIL, AND FETA
The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
- Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.
ROASTED EGGPLANT AND TOMATO STACKS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl toss the eggplant slices with 1/4 cup kosher salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours.
- Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil.
- Rinse the eggplant under cold water and dry thoroughly with paper towels.
- Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper.
- Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic.
- Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Let the tomato and eggplant slices cool until you can handle them with your fingers.
- Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.
GRILLED EGGPLANT WITH MARINATED FETA
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.
GRILLED EGGPLANT WITH FETA RELISH
I created this impressive light side dish for my vegetarian friends. It's easy, fast and a standout recipe for company. -Amanda Dekrey, Fargo, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk vinaigrette and garlic powder until combined. Stir in feta, cucumber, tomato and onion. Refrigerate, covered, until serving., Brush eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until tender. Top eggplant with feta mixture. If desired, sprinkle with basil.
Nutrition Facts : Calories 105 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 499mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.
HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA
Provided by Sara Foster
Categories Herb Tomato Side Roast Vegetarian Low Cal High Fiber Feta Eggplant Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.
GRILLED EGGPLANT PARMESAN STACKS
We love eggplant Parmesan, but when it's hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. -Joann Parlin, Little Egg Harbor, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Trim ends of eggplant; cut eggplant crosswise into eight slices. Sprinkle with salt; let stand 5 minutes., Blot eggplant dry with paper towels; brush both sides with oil and sprinkle with pepper. Grill, covered, over medium heat 4-6 minutes on each side or until tender. Remove from grill., Top eggplant with mozzarella cheese, tomato and Parmesan cheese. Grill, covered, 1-2 minutes longer or until cheese begins to melt. Top with basil.
Nutrition Facts : Calories 449 calories, Fat 31g fat (18g saturated fat), Cholesterol 96mg cholesterol, Sodium 634mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 5g fiber), Protein 26g protein.
Tips:
- Choose the right eggplant: For this recipe, select firm and glossy eggplants, which indicate freshness and fewer seeds.
- Slice the eggplant evenly: Consistent thickness ensures even cooking.
- Grill the eggplant properly: Preheat the grill to medium-high heat and brush the eggplant slices with oil to prevent sticking. Grill for 4-5 minutes per side or until tender and slightly charred.
- Make the tomato mixture: While the eggplant grills, prepare the tomato mixture by combining tomatoes, garlic, onion, and herbs. Season with salt and pepper to taste.
- Assemble the stacks: Start with an eggplant slice, top with a spoonful of tomato mixture, a slice of mozzarella cheese, and another eggplant slice. Repeat the layers until you have a stack of desired height.
- Grill the stacks: Brush the stacks with oil and grill for 3-4 minutes per side or until the cheese is melted and bubbly.
- Serve immediately: Grilled eggplant stacks are best enjoyed hot off the grill, garnished with fresh herbs and a drizzle of balsamic glaze.
Conclusion:
Grilled eggplant stacks with tomato and feta are a delightful vegetarian dish that combines smoky grilled flavors with fresh and tangy ingredients. The tender eggplant, flavorful tomato mixture, melted mozzarella cheese, and creamy feta create a harmonious blend of textures and flavors. This recipe is perfect for summer gatherings, as it can be easily prepared on the grill and served as an appetizer or main course. With its vibrant colors and delicious taste, grilled eggplant stacks are sure to impress your guests and become a favorite dish in your culinary repertoire.
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