Grilled Eggplant Tomato Stacks Food

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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.

GRILLED EGGPLANT STACKS WITH GOAT CHEESE, TOMATO AND BASIL SAUCE



Grilled Eggplant Stacks With Goat Cheese, Tomato and Basil Sauce image

A great summertime dish, this is an incredibly delicious recipe. I like to serve these eggplant stacks with grilled steak or chicken but these tasty stacks are good enough all on their own. The combination of the basil oil drizzled on the layers of eggplant with the goat cheese and tomato work so well together. You can't go wrong if you want to use feta instead of the goat cheese, I made a few with each and they are both equally delicious. If you are entertaining, these are a perfect choice to make ahead of time and than bake when you are ready to serve and they make a beautiful presentation!

Provided by Everything Tasty Ki

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 large eggplant
3 large tomatoes
1 cup goat cheese or 1 cup feta
1/2 cup fresh basil leaf
1/2 lemon, juice of, fresh
2 garlic cloves

Steps:

  • Preheat oven to 350 degrees.
  • Cut the eggplant into ½" thick rounds. Lightly season them with salt on both sides and let sit on a paper towel for 30 minutes to let water to come out of the eggplant.
  • Brush or drizzle olive oil on top of each slice and grill them for 2 -3 minutes each side until cooked.
  • Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice, and 1 teaspoon salt in a food processor or blender until smooth.
  • Cut the tomatoes crosswise to 1/4" thick rounds.
  • On an oiled baking pan or using parchment paper, arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle the cheese crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, cheese and tomato rounds and top with the rest of the crumbled feta. Make as many layers as you can. Usually, 1 large eggplant will make 4, 3 layer stacks.
  • Bake for approximately 20-25 minutes until the tomatoes are wilted and the cheese is soft and melted.
  • Enjoy!

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

GRILLED EGGPLANT WITH RICOTTA AND TOMATO



Grilled Eggplant With Ricotta and Tomato image

A tasty side-dish for those who love classic Mediterranean flavours. Serve with grilled or BBQed chicken or kebabs. Or serve it as a stand-alone brunch or light lunch dish with pita bread or warm crusty rolls. Best made with fresh ricotta rather than the tubbed supermarket ricottas. Adapted from a recipe in Lulu Grimes'"Food, Cook Eat: buy it fresh, cook it simply, eat it now"

Provided by bluemoon downunder

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 medium eggplant, sliced
2 tablespoons olive oil
250 g cherry tomatoes, halved
2 garlic cloves, finely chopped
1 teaspoon capers, drained
3 tablespoons ricotta cheese, fresh rather than from a tub
salt & freshly ground black pepper
12 small fresh basil leaves

Steps:

  • Heat the grill to high.
  • Brush the eggplant slices with some of the oil.
  • Grill the eggplant slices on both sides until brown, then place them in the bottom of a lightly greased, small shallow baking pan that will fit under the grill, and set aside.
  • Over a medium heat, add the rest of the oil to a small sauté pan (preferably non-stick), add the cherry tomatoes and garlic and sauté for a couple of minutes, stirring occasionally, until the tomatoes begin to soften.
  • While still stirring, add the capers and leave the pan over the heat for an additional minute.
  • Remove the pan from the heat.
  • Cover the eggplant slices with the tomato, garlic and capers, season to taste and spoon the ricotta over the tomatoes. (The amount of ricotta included in the ingredients may not completely cover the tomatoes; if you want to cover the tomatoes, use more ricotta.).
  • Place the baking pan under the grill until the ricotta starts to bubble.
  • Scatter the basil leaves over the top and serve.

Nutrition Facts : Calories 262.6, Fat 17.3, SaturatedFat 3.9, Cholesterol 11.3, Sodium 76.3, Carbohydrate 24.7, Fiber 11.7, Sugar 11.4, Protein 7.2

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.

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