GRILLED EGGPLANT & TOMATO STACKS
You can grill the eggplant rounds up to a day in advance, then assemble the eggplant, tomato and mozzarella "stacks" at the last minute. To make the eggplant and tomato stacks look symmetrical, use eggplant and tomatoes with approximately the same diameter.
Provided by EatingWell Test Kitchen
Categories Healthy Grilled Eggplant Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
- Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter.
- Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.
- Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.
Nutrition Facts : Calories 145.1 calories, Carbohydrate 7 g, Cholesterol 16.6 mg, Fat 10.7 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 323 mg, Sugar 4 g
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.
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, TOMATO AND FETA STACKS
Eggplant slices are brushed with a lemon-herb mixture, grilled and then topped with juicy tomatoes and salty feta. Eggplant doesn't need to cook very long on the grill so be sure to keep a close eye on it and remove it when it begins to get charred grill marks. Great hot or at room temperature and served either as a main dish or a side. It also makes a great, healthy appetizer. Change the flavour profile of this recipe by using diced mozzarella instead of feta and red wine vinegar instead of lemon juice.
Categories Brunch,Appetizers
Time 25m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- In small bowl, whisk lemon juice, oil, oregano, garlic, and 1⁄4 tsp salt. Set aside dressing for flavours to blend.
- Coat eggplant with nonstick spray and sprinkle with black pepper and remaining 1⁄2 tsp salt. Grill eggplant, turning as needed, until lightly charred and tender, 8 to 10 minutes. Turn eggplant over and brush with dressing. Top each eggplant slice with 1 tomato slice and 1 tbsp cheese. Close lid and cook until tomato and cheese soften slightly, about 1 minute. Transfer stacks to platter. Garnish with more oregano leaves.
- Serving size: 1 stack
Nutrition Facts : Calories 60 kcal
GRILLED EGGPLANT TOWERS WITH TOMATOES AND FETA(FROM EATING WELL
The Recipe is a Greek-Italian melange that is made in Athens, in Italian restaurant. The juice that the tomato and eggplant give off while baking becomes the sauce for the dish, or sopping up with a crusty breadc.
Provided by saptekars
Categories Lunch/Snacks
Time 1h50m
Yield 6 towers, 6 serving(s)
Number Of Ingredients 7
Steps:
- .Heat grill to medium.
- Spread eggplant slices on 2 baking sheets or trays. Brush 1/4 cup oil over both sides of eggplant slices. Spray another baking sheet with cooking spray and arrange tomato slices onit.
- Season eggplant and tomatoes with pepper.
- Oil the grill rack. Grill the eggplant slices until browned and tender, 5 to 7 minutes per side.
- Set aside. Place the baking sheet with tomatoes on the grill rack; cover and grill until tomatoes are bubbling and warm, about 7 minutes.
- Preheat oven to 350°F Spray six 7-10 oz ramekins ar custard cups 9 about the sane size as eggplant slices) with cooking spray.
- Assemble the towers. Using a wide spatula, layer an eggplant slice, a tomato slice, and a basil leaf in each ramekin. Sprinkle with about 1 tablespoon of feta. Repeat the layering once more, then top with an eggplant slice. Press down lightly.
- Place ramekins on a baking sheeet and bake until heated through and juices are bubbling around the edges. 25 to 35 minute.
- To serve, run a paring knife around the sides of each ramekin. Invert a plate on top and, grasping ramekins and plate with oven mitts, carefully invert the ramekins onto a plate. Very hot. Drizzle the tower with a little oiland garnish with basil sprig. Serve hot , warm or at room temperature.
Nutrition Facts : Calories 280.4, Fat 22, SaturatedFat 7.6, Cholesterol 33.4, Sodium 425.4, Carbohydrate 16.1, Fiber 8.2, Sugar 8, Protein 8
GRILLED EGGPLANT STACKS WITH TOMATO AND FETA
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.
GRILLED EGGPLANT
Eggplant takes beautifully to grilling.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Sprinkle eggplant slices with salt on both sides. Place in a colander set over a bowl; let stand 1 hour to drain. Discard liquid; rinse eggplant slices under cold running water. Place on several layers of paper towels, and press out water.
- Preheat a grill or grill pan over medium-high heat. Generously brush both sides of eggplant slices with oil; sprinkle with pepper. Place on grill, and cook until browned, 5 to 6 minutes. Flip eggplant slices, and cook until browned on bottom. Serve hot, drizzled with olive oil and sprinkled with salt and pepper.
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