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Loading...Grilled Eggplant Stacks With Tomato, Feta & Basil
- Eve Fox
- July 27, 2012
- 8:00 am
- 34 comments
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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Read more: All recipes, Appetizers & Snacks, Basics, Blogs, Entrees, Food, Garden of Eating, Side Dishes, Vegetarian, grilled eggplant recipes, grilled vegetable recipes, grilling recipes, summer grilling recipes, tomato recipes
Eve Fox
Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.
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people are talking
thanks going to give this a go
I APPLAUD YOU FOR TAKING THIS RISK AND FOLLOWING YOUR DREAM... - AT THE SAME TIME THOUGH, THERE ARE …
LOVELY & SO TRUE. I HAD MY GIRL UNTIL SHE WAS 17 YEARS OF AGE.
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Natural sponges are an alternative so are reusable pads.
34 comments
+ add your ownSent a star to codruta for the recipe to use the oven, since I have no skills with a grill. Sounds great.
I do a version of this in the oven: in a pan, put the sliced eggplant brushed (on both sides)
with olive, on another pan put the sliced tomatoes and onion and keep it for about 20 min until all done. Put them all together with crumbled feta, salt and black pepper for another 10 min to melt a little bit the cheese. Sprinkle with basil, or parsley.
Very yummy!
Shall keep this recipe handy for when eggplants and tomatoes are really in season. It has made me think of summer and salads - thanks!
amazing
Yummy will try out the recipe :)
Good recipe,thanks for sharing
Thank you for the recipe! I love everything in it and wouldn't have thought to put them together.
Love to grow these vegetables and use them in a variety of recipes.
I love vegetables of pretty much any kind, so appreciate the info!
Sounds wonderful.
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