Grilled Eggplant & Tomato Stacks
If you have around 25 minutes to spend in the kitchen, Grilled Eggplant & Tomato Stacks might be a tremendous gluten free, lacto ovo vegetarian, and primal recipe to try. This recipe serves 6. For $1.25 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 8g of fat, and a total of 125 calories. This recipe from Eating Well requires fresh mozzarella, beefsteak tomatoes, coarse salt, and fresh basil leaves. The Fourth Of July will be even more special with this recipe. 4010 people found this recipe to be flavorful and satisfying. Plenty of people really liked this side dish. Overall, this recipe earns a solid spoonacular score of 74%. Try Grilled Eggplant and Heirloom Tomato Stacks With Basil and Tomato Coulis, Grilled Eggplant Stacks With Tomato And Feta, and Grilled Eggplant, Tomato and Feta Stacks for similar recipes.
Servings: 6
Preparation duration: 25 minutes
Ingredients:
1 tablespoon balsamic vinegar
2 large beefsteak tomatoes, each cut into 3 slices about 3/4 inch thick
1/2 teaspoon coarse salt, divided
1 medium eggplant (3/4-1 pound), cut into 6 rounds about 1/2 inch thick
6 fresh basil leaves
4 ounces fresh mozzarella, cut into 6 thin slices
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1/4 teaspoon freshly ground pepper
6 teaspoons prepared pesto
Equipment:
grill pan
grill
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Transfer to a large platter.
3. Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.
4. Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.
Nutrition Information:
covered percent of daily need
