Grilled Eggplant Stacks with Tomato and Feta
Elegant stacks of grilled eggplant layered with fresh tomatoes and crumbled feta cheese, drizzled with homemade basil-infused olive oil. A perfect Mediterranean-style dish that's both beautiful and flavorful.
Ingredients
- •1 cup loosely packed fresh basil leaves
- •½ cup extra-virgin olive oil
- •2 whole medium eggplants
- •3 whole tomatoes
- •3 oz feta
- •2 tbsp fresh basil leaves
Cooking Instructions
- 1.
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.
25 min
- 2.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
15 min
- 3.
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.
10 min
- 4.
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.)
10 min
- 5.
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.
8 min
- 6.
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.
3 min
- 7.
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:
15 min
- 8.
Hot: When you can hold your hand there for 1 to 2 seconds
- 9.
Medium-hot: 3 to 4 seconds
- 10.
Low: 5 to 6 seconds
- 11.
If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
10 min
