You might have noticed an increased number of eggplant recipes on TheArmenianKitchen 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!
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!
1/8 tsp black pepper, freshly ground (or to taste)
**1 medium eggplant, trimmed, sliced into 12 – 1/2-inch rounds
**2 medium to large fresh tomatoes, ends trimmed, cut into 4 slices each
3/4 cup crumbled feta cheese
**Note: The eggplant and tomato diameters should be similar 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.
2. Lightly brush both sides of the eggplant slices with seasoned lemon-olive oil mixture; sprinkle with salt and pepper.
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.
5. Arrange on a serving platter and garnish with addition za’atar, if desired.
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.
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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.