Grilled Aubergine Stacks Food

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GRILLED EGGPLANT PARMESAN STACKS



Grilled Eggplant Parmesan Stacks image

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

1 large eggplant (about 2 pounds)
1/2 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon pepper
1 log (1 pound) fresh mozzarella cheese, cut into sixteen slices
1 large tomato, cut into eight slices
1/2 cup shredded Parmesan cheese
Chopped fresh basil or parsley

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.

GRILLED EGGPLANT STACKS



Grilled Eggplant Stacks image

This is delicious as is or for a nice presentation stack with fresh or grill tomatoes, and mozzarella cheese. Drizzle with the leftover marinade.

Provided by Rita1652

Categories     Vegetable

Time 25m

Yield 10 serving(s)

Number Of Ingredients 11

2 lbs eggplants, peeled and sliced
1/3 cup olive oil
1/3 cup fig balsamic vinegar
2 -4 garlic cloves, minced
1/4 teaspoon black pepper
1 pinch chili pepper flakes
1 teaspoon fresh thyme, loose packed
1 teaspoon fresh rosemary, loose packed
1 teaspoon fresh oregano, loose packed
10 ounces mozzarella cheese (thinly sliced or shredded) (optional)
3 tomatoes, sliced thin (optional)

Steps:

  • Mix all marinade ingredients together in a large container with a lid.
  • Add eggplant and toss to coat.
  • Marinade for 1-8 hours.
  • Heat grill.
  • When grill is hot place eggplant on the hot preheated grill. Grill about 10 minutes, turning once.
  • Enjoy as is or.
  • Top with cheese and tomato slices.
  • You can drizzle with balsamic that has been reduce by half.
  • garnish with herbs.

Nutrition Facts : Calories 87.1, Fat 7.4, SaturatedFat 1, Sodium 2.1, Carbohydrate 5.6, Fiber 3.2, Sugar 2.1, Protein 1

ROASTED EGGPLANT AND TOMATO STACKS



Roasted Eggplant and Tomato Stacks image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h45m

Yield 8 servings

Number Of Ingredients 8

3 large globe eggplants, each about 1 pound, cut crosswise into 1/2-inch slices
1/4 cup kosher salt, plus more for seasoning
Extra-virgin olive oil
2 tablespoons good-quality balsamic vinegar
Freshly ground black pepper
16 slices large tomato, each 1/4-inch thick
1 1/2 teaspoons minced garlic
1 1/2 pounds fresh mozzarella, cut into 1/4-inch slices

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 STACKS



Grilled Eggplant Stacks image

A recipe I found in Cooking Light July 2007 I wanted to save and try out. I loooove eggplant and this sounds divine!

Provided by Cynna

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb eggplant, cut into 1/2 inch slices
3/4 teaspoon salt, divided
1/4 cup balsamic vinegar
1/4 cup dry red wine, dry
1 tablespoon brown sugar
1 small zucchini, small
1 small yellow squash, small
1 large red bell pepper, large (quartered length-wise and seeded)
1 teaspoon olive oil
1/4 teaspoon fresh ground black pepper, fresh ground
1/4 cup goat cheese
1 tablespoon fresh basil, fresh chopped
1 teaspoon fresh oregano, fresh chopped

Steps:

  • Place eggplant slices in colander; sprinkle evenly with 1/2 tsp salt.
  • Let stand 10 minutes and then rinse slices thoroughly; dry with paper towels.
  • Combine vinegar, wine, and sugar in a small saucepan over medium heat; bring to a boil.
  • Reduce heat and simmer until reduced to about 1/4 cup (8 minutes).
  • Prepare grill.
  • Trim ends from the zucchini and yellow squash; slice length-wise into 4, 1/4-inch strips.
  • Flatten pepper pieces with hand.
  • Brush vegetables with olive oil then sprinkle with remaining salt and pepper.
  • Place pepper pieces skin side down, eggplant, zucchini and squash on grill rack.
  • Grill 8 minutes or until tender turning once.
  • Combine cheese with basil and oregano.
  • To assemble stack, place 1 eggplant slice on plate.
  • Top with 1/4 of the cheese mixture lay one strip of squash and one strip zucchini side by side.
  • Drizzle with 1.5 tsp balsamic mixture. Then place 1 piece of pepper and top with another eggplant slice.
  • Repeat procedure with remaining vegetables, cheese, and sauce.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 84.7, Fat 1.6, SaturatedFat 0.2, Sodium 447.1, Carbohydrate 15.1, Fiber 5.6, Sugar 8.8, Protein 2.4

HALLOUMI AND EGGPLANT (AUBERGINE) STACK



Halloumi and Eggplant (Aubergine) Stack image

This is a wonderful vegetarian meal focusing on a marvellous Cypriot cheese - Haloumi. You could also make smaller stacks to serve 4 as an appetizer.

Provided by evelynathens

Categories     One Dish Meal

Time 21m

Yield 2 serving(s)

Number Of Ingredients 13

1 eggplant, sliced into about 8 to 10 pieces
8 slices halloumi cheese
flour
olive oil
3 tablespoons olive oil
1 garlic clove, minced very fine
1 tablespoon chopped fresh coriander leaves
1 tablespoon chopped fresh spearmint
2 teaspoons sweet chili sauce
1 small onion, finely chopped
2 teaspoons balsamic vinegar
1 teaspoon brown sugar
salt

Steps:

  • Mix all salad dressing ingredients together and stir well.
  • Brush eggplant slices with olive oil and place under a hot grill; cook for 2-3 minutes on each side, until lightly browned and cooked through; alternatively, grill on BBQ.
  • Coat haloumi cheese in flour and fry in a little olive oil in a not-stick frying pan on high heat until lightly brown on both sides; alternatively, grill on BBQ (do not coat with flour if grilling on the bbq).
  • Divide eggplant and haloumi slices into 2 equal portions; place the largest slice of eggplant on a plate, cover with one layer of haloumi cheese and alternate eggplant and haloumi slices, ending with an eggplant layer; repeat this process with the remaining eggplant and haloumi slices.
  • Spoon salad dressing ingredients over the two stacks.

Nutrition Facts : Calories 265, Fat 20.8, SaturatedFat 2.9, Sodium 9.6, Carbohydrate 20.2, Fiber 8.6, Sugar 9.9, Protein 2.9

GRILLED AUBERGINE AND MUSHROOM STACK



Grilled Aubergine and Mushroom Stack image

Make and share this Grilled Aubergine and Mushroom Stack recipe from Food.com.

Provided by Luschka

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 large aubergine, trimmed and cut lengthways into 1 . 5cm slices
1 fennel bulb, trimmed and sliced
1 red onion, peeled and finely sliced
4 large flat mushrooms, trimmed
1 tablespoon olive oil
4 garlic cloves, peeled and chopped

Steps:

  • Preheat the oven to 200C.
  • Arrange the vegetables on a large baking sheet and glaze the aubergine, fennel slices and onion with olive oil using a partry brush.
  • Scatter the garlic over the vegetables.
  • Bake for 8 - 10 minutes or until lightly coloured (make sure the aubergine is soft and cooked).
  • Arrange the aubergine on 4 warm serving plates, top with the fennel, then the onion and finally the whole mushroom.
  • Serve immediately with a green salad.

Nutrition Facts : Calories 96.5, Fat 3.8, SaturatedFat 0.5, Sodium 35.3, Carbohydrate 15.3, Fiber 6.4, Sugar 4.3, Protein 3

GRILLED EGGPLANT STACKS WITH TOMATO AND FETA



Grilled Eggplant Stacks with Tomato and Feta image

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

1 cup loosely packed fresh basil leaves
1/2 cup extra-virgin olive oil
2 medium eggplants (1 3/4 to 2 lb total)
1 large tomato (about 4 inches in diameter) and 2 medium tomatoes (about 2 1/2 inches in diameter)
3 oz feta, crumbled (about 3/4 cup)
Garnish: finely shredded fresh basil leaves

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.

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