You might have noticed an increased number of eggplant recipes on The Armenian Kitchen recently. Well, that’s due to the thrilling news that my husband is not allergic to it! Here’s a recipe similar to one I sampled recently that just tickled my taste buds. I hope you’ll like it, too!
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| Grilled Eggplant and Tomato Stacks |
Grilled
Eggplant and Tomato Stacks
Yields 12 stacks
These stacks make a delightful appetizer, side dish, or
even a main dish!
even a main dish!
Ingredients:
2 Tbsp. fresh lemon
juice
juice
2 Tbsp. extra virgin
olive oil
olive oil
1 tsp. za’atar (plus
more for garnish)
more for garnish)
1 clove garlic, finely
minced
minced
1/4 tsp. kosher salt
(or to taste)
(or to taste)
1/8 tsp black
pepper, freshly ground (or to taste)
pepper, freshly ground (or to taste)
**1 medium eggplant,
trimmed, sliced into 12 – 1/2-inch rounds
trimmed, sliced into 12 – 1/2-inch rounds
**2 medium to large
fresh tomatoes, ends trimmed, cut into 4 slices each
fresh tomatoes, ends trimmed, cut into 4 slices each
3/4 cup crumbled
feta cheese
feta cheese
**Note: The eggplant and tomato diameters should be similar
in size for an attractive appearance.
in size for an attractive appearance.
Directions:
1. Preheat grill or grill pan to
medium-high. Meanwhile, in a small bowl, combine lemon juice, olive oil, za’atar,
garlic, salt and pepper; set aside for flavors to blend. Note: If using a grill pan, be sure not to crowd the pan. Cook the eggplant in batches.
medium-high. Meanwhile, in a small bowl, combine lemon juice, olive oil, za’atar,
garlic, salt and pepper; set aside for flavors to blend. Note: If using a grill pan, be sure not to crowd the pan. Cook the eggplant in batches.
2. Lightly brush both sides of
the eggplant slices with seasoned lemon-olive oil mixture; sprinkle with salt
and pepper.
the eggplant slices with seasoned lemon-olive oil mixture; sprinkle with salt
and pepper.
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| Grilling eggplant slices in batches |
3. Grill eggplant until lightly
charred and tender, turning as needed, about 4 minutes on each side.
4. After the second sides of the
eggplant slices are cooked, top each with 1 tomato slice. Brush the top of each
tomato slice with the remaining lemon juice mixture and top with 1 tablespoon of
crumbled feta. Cover grill or grill pan and cook until tomato and feta soften
slightly, about 1 or 2 minutes.
eggplant slices are cooked, top each with 1 tomato slice. Brush the top of each
tomato slice with the remaining lemon juice mixture and top with 1 tablespoon of
crumbled feta. Cover grill or grill pan and cook until tomato and feta soften
slightly, about 1 or 2 minutes.
5. Arrange on a serving platter
and garnish with addition za’atar, if desired.
and garnish with addition za’atar, if desired.
Serve immediately.
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Wow, you can also grill the eggplant? I didn't know that I have seen this first time in my life and think it will be worth to try. I will try them soon.