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.
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JoyceKaren Ilagan
[email protected]This dish was delicious! I will definitely be making it again.
sugam rawal
[email protected]I'm not usually a fan of eggplant, but I loved this recipe. The eggplant was grilled to perfection and the flavors were amazing.
Abdulbasit Maniklal
[email protected]This dish was easy to make and turned out great! I would definitely recommend it.
keshav kandel
[email protected]I loved this recipe! The eggplant was so flavorful and the tomato and feta were a perfect complement. I will definitely be making this dish again.
Romim Kaji
[email protected]This dish was delicious! The eggplant was cooked perfectly and the flavors were amazing. I will definitely be making this dish again.
Brenna Fick
[email protected]I made this dish for my vegetarian friends and they loved it! The eggplant was so flavorful and the tomato and feta were a great addition. I will definitely be making this dish again.
InsomniSnack
[email protected]This recipe was a bit more work than I expected, but it was worth it! The eggplant stacks were delicious and everyone at my dinner party loved them. I would definitely make this dish again for a special occasion.
Kagoya Hanisha
[email protected]I followed the recipe exactly and the dish turned out perfectly. The eggplant was grilled to perfection and the flavors were amazing. I will definitely be making this dish again.
Audrey Nat
[email protected]This dish was easy to make and turned out great! The eggplant was tender and flavorful, and the tomato and feta were a perfect complement. I would definitely recommend this recipe.
peter OP
[email protected]I'm not usually a big fan of eggplant, but I loved this recipe! The eggplant was grilled to perfection and the flavors were amazing. I will definitely be making this dish again.
joy nwokoma
[email protected]This recipe was a hit at my last dinner party! The eggplant stacks were so flavorful and juicy, and the combination of tomato, feta, and basil was perfect. I will definitely be making this dish again.