Grilled eggplant, tomato, and feta stacks
Fresh lemon juice
1 Tbsp, extra virgin
1 Tbsp, plus more for garnish
¾ tsp, divided
1 large, trimmed and sliced into 12 (1⁄2-inch) rounds
2 large, tops and bottoms trimmed, each cut into 6 slices
Crumbled feta cheese
¾ cup(s), divided
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- In small bowl, whisk lemon juice, oil, oregano, garlic, and 1⁄4 tsp salt. Set aside dressing for flavors to blend.
- Coat eggplant with nonstick spray and sprinkle with black pepper and remaining 1⁄2 tsp salt. Grill eggplant, turning as needed, until lightly charred and tender, 8 to 10 minutes. Turn eggplant over and brush with dressing. Top each eggplant slice with 1 tomato slice and 1 tbsp cheese. Close lid and cook until tomato and cheese soften slightly, about 1 minute. Transfer stacks to platter. Garnish with more oregano leaves.
- Serving size: 1 stack