Recipe: Stacked Grilled Eggplant and Michigan Tomatoes
A slice of fresh mozzarella would be also delicious sandwiched into the deck; if using fresh mozzarella, eliminate the feta.
Yield: 3-4 eggplant-tomato stacks
Time: 25 minutes
Cost: about $7.25
- 2 tablespoons extra virgin olive oil plus extra for brushing eggplant slices
- 2 teaspoons tapanade or olivada (olive-based spread)
- 1 globe eggplant, striped with a vegetable peeler
- 1 large red tomato, cut into 1/2-inch slices
- 1 large yellow tomato, cut into 1/2-inch slices
- 6-8 large basil leaves, washed
- 2-3 ounces feta cheese, cut into small cubes or crumbled
1. Combine oil and tapanade. Set aside.
2. Slice eggplant into 1/2-inch slices. Lay slices on a baking sheet lined with paper towels, lightly sprinkle with kosher salt, and let excess moisture drain 30 minutes.
3. Prepare a gas or charcoal grill to medium to medium-high heat.
4. On a well-oiled grill grate, grill eggplant slices 4-6 minutes per side, brushing with additional olive oil, until tender and golden brown. (You may also roast the slices in a preheated 425? oven.)
5. Lightly season tomato slices with kosher salt, if desired, and freshly ground pepper. To make stacks, layer in this order: 1 eggplant slice, 1 yellow tomato slice, 2 basil leaves, 1 eggplant slice, finishing with 1 red tomato slice.
6. Spoon a bit of the reserved oil and olivade mixture on tomato top. Sprinkle with feta and serve.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on May 28, 2010.