Name: Grilled Eggplant Stacks with Tomato and Feta
Cook time: 45 min
Total time: 50 min
Yield: Makes 4 light-lunch or first-course servings
Ingredients: 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

Image may contain Plant Vegetable Food and Eggplant

Grilled Eggplant Stacks with Tomato and FetaRomulo Yanes

Tapered eggplants and a mix of large and medium tomatoes will give your stacks a more graceful appearance.

Cooks' note:

If you aren't able to grill outdoors, cook eggplant in a hot lightly oiled large (2-burner) ridged grill pan over moderately high heat, turning over once, about 20 to 25 minutes total. Bake stacks in shallow baking pan in a preheated 450°F oven, about 8 minutes.

Recipe notes

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