Grilled eggplant, tomato, and feta stacks
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 12 • Difficulty: Easy
Eggplant slices are brushed with a lemon-herb mixture, grilled and then topped with juicy tomatoes and salty feta. Eggplant doesn't need to cook very long on the grill so be sure to keep a close eye on it and remove it when it begins to get charred grill marks. Great hot or at room temperature and served either as a main dish or a side. It also makes a great, healthy appetizer. Change the flavor profile of this recipe by using diced mozzarella instead of feta and red wine vinegar instead of lemon juice.
Ingredients
Cooking spray
4 spray(s)
Fresh lemon juice
1 Tbsp
Olive oil
1 Tbsp, extra virgin
Fresh oregano
1 Tbsp, plus more for garnish
Jarred minced garlic
¼ tsp
Kosher salt
¾ tsp, divided
Black pepper
⅛ tsp
Uncooked eggplant
1 large, trimmed and sliced into 12 (1⁄2-inch) rounds
Tomato
2 large, tops and bottoms trimmed, each cut into 6 slices
Crumbled feta cheese
¾ cup(s), divided
Instructions
1
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.
2
In small bowl, whisk lemon juice, oil, oregano, garlic, and 1⁄4 tsp salt. Set aside dressing for flavors to blend.
3
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.
4
Serving size: 1 stack
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