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Grilled Eggplant, Tomato and Feta Stacks Recipe

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This recipe for Grilled Eggplant, Tomato and Feta Stacks, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebeca Ortiz
Added: Wednesday, July 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons red wine vinegar
2 teaspoons minced fresh rosemary leaves
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 medium eggplant (1 pound)
2 medium tomatoes (3/4 pound)
1/4 pound feta cheese, crumbled

Directions:
Directions:
Prepare the grill so that the temperature on 1 side is hot and the other is just medium-low (you should be able to hold your hand 5 inches about the grill for about 5 seconds). Whisk together the vinegar, rosemary, and salt and pepper, to taste. Slowly whisk in the olive oil. Peel the eggplant and cut crosswise into 1/3-inch slices (12 slices total). Cut the tomatoes crosswise into 1/3-inch slices (8 slices total). Place the vegetables on a tray and brush generously with the dressing. On the grill's hot side, grill the eggplant until just cooked through, 2 to 3 minutes per side, brushing with more of the dressing. Grill the tomato slices for 1 minute per side. (The vegetables should retain their shape.) Transfer the vegetables to a tray as they finish grilling. Arrange 4 stacks of vegetables on the cooler side of the grill: start with the eggplant, add a slice of tomato, then add some crumbled cheese. Repeat. Cover the grill and cook the stacks or 3 to 5 more minutes or until the feta melts. Serve immediately.

Personal Notes:
Personal Notes:
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings

 

 

 

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