Did you know that eggplant is 92% water, making it incredibly hydrating? I’ve always loved how versatile it is, especially when grilled to perfection. Pairing it with juicy roasted tomatoes and fresh herbs creates a dish that’s both light and flavorful. Add a sprinkle of feta or a drizzle of balsamic glaze, and you’ve got something that feels fancy but is surprisingly simple. Want to know the secret to layering it just right? Let’s get started.
What You’ll Love About This Recipe
This Grilled Eggplant and Tomato Stack is a perfect blend of flavors and textures, making it an ideal dish for any occasion.
- The smoky grilled eggplant pairs beautifully with juicy, roasted tomatoes.
- A drizzle of balsamic glaze adds a tangy sweetness that ties everything together.
- It’s simple to prepare, yet elegant enough to impress your guests.
Recipe
This Grilled Eggplant and Tomato Stack is a vibrant, flavorful dish that’s perfect for summer gatherings or a light lunch. Layers of smoky grilled eggplant, juicy tomatoes, and fresh herbs come together to create a visually appealing and delicious meal.
Ingredients:
- 2 large eggplants, sliced into 1/2-inch rounds
- 4 large tomatoes, sliced into 1/4-inch rounds
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup crumbled feta cheese (optional)
- Salt and pepper to taste
- Balsamic glaze for drizzling (optional)
Instructions:
- Preheat the grill to medium-high heat.
- In a small bowl, mix olive oil, minced garlic, salt, and pepper. Brush both sides of the eggplant slices with the olive oil mixture.
- Grill the eggplant slices for 3-4 minutes per side until tender and grill marks appear. Remove and let cool slightly.
- On a serving plate, alternate layers of grilled eggplant and tomato slices. Sprinkle each layer with fresh basil and parsley.
- Top the stack with crumbled feta cheese if desired, and drizzle with balsamic glaze for added flavor.
- Serve immediately as a main dish or side.
Notes:
- For a vegan version, omit the feta cheese.
- You can also roast the eggplant in the oven at 400°F (200°C) for 20-25 minutes if grilling isn’t an option.
- Leftovers can be stored in the refrigerator for up to 2 days.
Time:
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Serving: 4 servings
Calories: Approximately 180 calories per serving (without feta cheese).
Cuisine: Mediterranean
Equipment
To prepare the Grilled Eggplant and Tomato Stack, you’ll need a few essential tools to guarantee a smooth cooking process. Here’s what you’ll need:
- Grill or grill pan: For cooking the eggplant slices evenly.
- Chef’s knife: To slice the eggplant, tomatoes, and mozzarella.
- Cutting board: For safe and easy chopping.
- Tongs: To flip the eggplant slices while grilling.
- Measuring spoons: For precise seasoning of olive oil, salt, and pepper.
- Small mixing bowl: To whisk together balsamic glaze or dressing ingredients.
- Serving plate: To assemble and present the stack attractively.
Nutrition
This Grilled Eggplant and Tomato Stack is a nutritious and flavorful dish, perfect for a light meal or side. Packed with vitamins and antioxidants, it’s both healthy and satisfying.
- Low in calories and fat
- Rich in dietary fiber
- High in vitamin C and potassium
- Contains heart-healthy monounsaturated fats from olive oil
- Source of antioxidants like lycopene from tomatoes
What to Serve With This Recipe
I love pairing my grilled eggplant and tomato stack with a grilled vegetable platter for extra smoky flavors, or a fresh herb salad to brighten things up. Don’t forget some crusty artisan bread to soak up all those delicious juices—it’s a game-changer! For something heartier, I’ll serve it with creamy polenta or drizzle it with a tangy citrus vinaigrette for a zesty finish.
Grilled Vegetable Platter
When I’m grilling up eggplant and tomatoes, I love pairing them with a colorful veggie platter to round out the meal. The grilled vegetable benefits are undeniable—enhanced flavor, a bit of char, and all those nutrients. For vegetable pairing suggestions, I toss on zucchini, bell peppers, and mushrooms. They’re easy, versatile, and let me mix and match flavors freely. It’s a simple, satisfying way to enjoy the grill’s magic!
Fresh Herb Salad
Grilled eggplant and tomatoes are a treat on their own, but they’re even better with a fresh herb salad to brighten things up. I love mixing parsley, basil, and mint for a vibrant herb selection, tossing them lightly with olive oil and lemon juice as the salad dressing. It’s simple, invigorating, and brings a burst of flavor that complements the smoky, savory stack perfectly. Freedom in a bowl!
Crusty Artisan Bread
Nothing completes a meal like a slice of crusty artisan bread, and it’s the perfect partner for this grilled eggplant and tomato stack. I love how artisan bread types, like sourdough or ciabatta, add texture and depth to every bite. The crusty bread benefits are endless—it’s hearty, satisfying, and soaks up flavors beautifully. Trust me, tearing into a warm loaf feels like freedom on a plate.
Creamy Polenta Dish
While crusty artisan bread is a fantastic side, I’ve found that a creamy polenta dish can take this meal to a whole new level. Its smooth, creamy texture pairs perfectly with the smoky eggplant and juicy tomatoes. I love experimenting with polenta variations, like adding Parmesan or herbs for extra flavor. It’s simple, comforting, and lets you make the meal your own. Trust me, it’s a game-changer!
Tangy Citrus Vinaigrette
If you’re looking to brighten up your grilled eggplant and tomato stack, a tangy citrus vinaigrette is just the thing. I love how the citrus flavor cuts through the richness, making every bite invigorating. For vinaigrette variations, try mixing lemon, orange, or lime with olive oil, honey, and a pinch of salt. It’s simple, zesty, and lets your creativity shine—no rules, just delicious freedom.
Frequently Asked Questions
Can I Use a Different Type of Cheese?
Absolutely, I can swap the cheese. There are endless cheese varieties to explore, each with unique flavor profiles. I love experimenting—whether it’s creamy, sharp, or tangy, it’s my dish, and I’ll make it my way.
How Long Does It Take to Grill the Eggplant?
Grilling time for eggplant depends on thickness, but I usually aim for 3-4 minutes per side over medium heat. My eggplant tips? Slice evenly, brush with oil, and don’t rush—let it soften and char perfectly.
Can I Prepare This Dish Ahead of Time?
Sure, I can prepare this dish ahead of time for easy meal prep. I’ll grill the eggplant and slice the tomatoes early, then assemble just before serving for freshness. Timing tips: keep components separate until ready.
What’S the Best Way to Store Leftovers?
I’d store leftovers in an airtight container in the refrigerator for up to three days. If I need to keep them longer, I’d consider freezing leftovers, though the texture might change slightly when reheated.
Can I Substitute Another Vegetable for Eggplant?
I’ve always wondered if swapping out eggplant really changes the dish. Turns out, it’s true—zucchini works as a solid alternative, and if you’re craving something earthy, a mushroom option can bring depth without losing that freedom to experiment.
