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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Grilled Eggplant, Tomato and Feta Stacks Recipe

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This recipe for Grilled Eggplant, Tomato and Feta Stacks is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons red wine vinegar
2 teaspoons minced fresh rosemary leaves
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 medium eggplant (1 pound)
2 medium tomatoes (3/4 pound)
1/4 pound feta cheese, crumbled
Directions:
Directions:
Prepare the grill so that the temperature on 1 side is hot and the other is just medium-low (you should be able to hold your hand 5 inches about the grill for about 5 seconds). Whisk together the vinegar, rosemary, and salt and pepper, to taste. Slowly whisk in the olive oil. Peel the eggplant and cut crosswise into 1/3-inch slices (12 slices total). Cut the tomatoes crosswise into 1/3-inch slices (8 slices total). Place the vegetables on a tray and brush generously with the dressing. On the grill's hot side, grill the eggplant until just cooked through, 2 to 3 minutes per side, brushing with more of the dressing. Grill the tomato slices for 1 minute per side. (The vegetables should retain their shape.) Transfer the vegetables to a tray as they finish grilling. Arrange 4 stacks of vegetables on the cooler side of the grill: start with the eggplant, add a slice of tomato, then add some crumbled cheese. Repeat. Cover the grill and cook the stacks or 3 to 5 more minutes or until the feta melts. Serve immediately.
Personal Notes:
Personal Notes:
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings

 

 

 

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