Categories Tomato Vegetarian Quick & Easy Feta Basil Eggplant Summer Grill/Barbecue Gourmet
Yield Makes 4 light-lunch or first-course servings
Number Of Ingredients 6
Steps:
- Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped. 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.
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
- 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. 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.
- 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.)
- Make stacks:
- 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.
- Set baking pan on grill and cook stacks, with grill cover closed, until heated through and cheese on top is softened, about 3 minutes. Transfer stacks to 4 plates and drizzle plates with reserved basil oil.
- Grilling Procedure
- If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
- Hot: When you can hold your hand there for 1 to 2 seconds
- Medium-hot: 3 to 4 seconds
- Low: 5 to 6 seconds
- If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Isaac Samaar
[email protected]I'm so glad I found this recipe. The grilled eggplant stacks are a delicious and healthy way to enjoy eggplant.
Baloch MK
[email protected]These grilled eggplant stacks are the perfect summer dish. They're light, refreshing, and flavorful.
Feroze Ali
[email protected]I love the simplicity of this recipe. The grilled eggplant stacks are a great way to showcase the natural flavors of the ingredients.
Nicole Hilon
[email protected]This recipe is a great way to enjoy eggplant. The grilled eggplant stacks are flavorful and satisfying.
Sumi Sumi2
[email protected]I've made this recipe several times and it's always a winner. The grilled eggplant stacks are always a hit with my family and friends.
Esther Oppong
[email protected]These grilled eggplant stacks are so delicious and easy to make. I love the combination of flavors and textures.
Donovan Fugao
[email protected]I love this recipe! It's a great way to use up summer eggplant. The grilled eggplant stacks are always a hit at my parties.
Waseem BABA
[email protected]This recipe was easy to follow and the results were amazing. The grilled eggplant stacks were a perfect addition to my summer barbecue.
Jannat Nazir
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The grilled eggplant was so tender and flavorful. I will definitely be making this recipe again.
jason harris
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the grilled eggplant stacks. They were so easy to make and they looked so impressive.
Jane Catherine
[email protected]This recipe was delicious! The combination of eggplant, tomato, and feta cheese was perfect. I especially liked the grilled eggplant, which had a nice smoky flavor.