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17 Ways to Use Basil (Slideshow)

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10. Eggplant & Tomato Stacks with Basil and Feta

This recipe makes use of an outdoor grill, but don’t let that stop you from trying it if you don’t have/don’t want to grill — check out the link to the original recipe for indoor preparation.

Ingredients:

  • 1 Cup loosely packed fresh basil leaves, plus more shredded leaves for garnish
  • 1/2 Cup extra-virgin olive oil
  • 2 Medium eggplants
  • 1 Large tomato and 2 medium tomatoes
  • Coarse salt and freshly ground pepper
  • 3/4 Cup crumbled feta

Instructions:
1. Place basil, olive oil and about 1/2 teaspoon of salt in a food processor or blender. Pulse until basil is finely chopped. Place a sieve lined with a coffee filter or paper towel in a large bowl, and pour basil oil into it. Let the basil oil drain. After about 20 minutes, hold up the sides of the paper or filter and lightly press down to get more oil out. Reserve and set aside solid basil pieces, as well as 1 tablespoon of the oil.
2. Prepare grill. Charcoal should be medium-hot, gas grills should be on moderate heat.
3. While the grill is heating, remove bottoms from eggplants. Cut each eggplant into six crosswise rounds about 1/2 inch thick. Cut four 1/3 inch thick rounds from large tomato. Cut one 1/3 inch thick center slice from each medium tomato. You’ll have leftover eggplant and tomato, so set them aside for later use.
4. Brush both sides of the eggplant rounds with the basil oil. Sprinkle with salt and pepper. Lightly oil a grill rack and place the eggplant rounds on it. Cover the eggplant if you’re using a gas grill, leave uncovered if using charcoal. Grill for 6-10 minutes or until the eggplant is very tender, turning occasionally. If the eggplant starts to look dry, brush a little more oil on.
5. Arrange stacks. Place the four largest eggplant rounds on a baking pan small enough to fit in grill. Spread about 1/2 teaspoon of the reserved basil solids on each round. Top the four largest tomato rounds on each eggplant round. Season each with salt and pepper, and sprinkle 1 tablespoon of feta. Add another layer of eggplant to each stack, followed by additional layers of basil solids, tomato rounds seasoned with salt and pepper, and 1 tablespoon of feta. Top stacks with a final layer of eggplant and remaining feta.
6. Place the baking pan on the grill and close the grill cover. Cook for about 3 minutes, until the stacks are heated through and the top layer of feta has softened. Transfer stacks to serving plates, drizzle with the reserved basil oil, and garnish with fresh shredded basil.

Recipe Credit: Epicurious.

More Basil Recipes:
11. Fresh Tomato Soup with Basil
12. Garlicky Basil Dressing
13. Sweet Corn, Tomato & Basil Salad

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Read more: All recipes, Appetizers & Snacks, Basics, Desserts, Drinks, Eating for Health, Entrees, Food, Raw, Side Dishes, Soups & Salads, Vegan, Vegetarian, , , , , , , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.

154 comments

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9:11AM PDT on Jul 23, 2013

Thanks!

8:22AM PDT on Jul 20, 2013

good ideas

6:34AM PDT on Jul 17, 2013

spasibo!

8:39AM PDT on Jul 14, 2013

Thanks

1:42AM PDT on Jul 14, 2013

Great recipes, downloaded all 17 Basil recipes and will try them one by one. I may not be Italian but I love Basil.

12:58PM PDT on Jul 13, 2013

Thanks, some recipes of interest there.

10:03AM PDT on Jul 7, 2013

My absolutely favorite spice!

Fine article, but I think you could have posted it in less than 5 jumps. Please think about being "user friendly" when you post. I'm afraid folks pass up a lot of worthwhile articles because of the problem of too many jumps.

6:45AM PDT on Jul 6, 2013

Thanks for the great recipes...will probably do the basil quinoa salad later today.

11:28AM PDT on Jul 4, 2013

Basil is the only herb I grow that my cats won't eat!

10:39AM PDT on Jul 4, 2013

Thank you.

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