I found this simple yet ingenious recipe in an old Gourmet magazine (August 2005) and was drawn to the Leaning Tower of Pisa aspect of these stacks. I was also thrilled by the way they taste.
Tomato season is just beginning in earnest. We’ve harvested the first few loads of ripe cherries and the first red beauty from our little garden and also got a few sweet, flavorful ‘maters in our most recent CSA share. I heard a scary rumor that there may be a late blight headed our way but I see that as all the more reason to eat as many beautiful tomatoes as you can before it might hit!
It’s also time for eggplants – we got our first few in that same CSA pick up last week. They’re quite sweet with an appealingly meaty flavor that also has a hint of nuttiness to it.
It’s also been a good year so far for our two potted basil plants (despite the need for regular watering in the dry conditions of the last few weeks.) The leaves I’ve been picking are both tender and flavorful.
These grilled stacks are a wonderful marriage of flavors – the nutty richness of the eggplant, the juicy sweetness of the tomato, the light, fresh zing of the basil and the saltiness of the feta cheese. If you don’t have a grill, you could also make them by roasting in the oven. Try to find the sweetest tomatoes you can!
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