What You’ll Love About This Recipe
This Grilled Eggplant and Tomato Stack is a delightful dish that combines smoky flavors with fresh ingredients.
It’s perfect for a light meal or a standout side dish.
- Simple to prepare with minimal ingredients.
- Perfect balance of smoky, tangy, and savory flavors.
- Versatile and customizable to suit your taste preferences.
Recipe
Grilled Eggplant and Tomato Stack is a delightful vegetarian dish that combines smoky grilled eggplant with juicy tomatoes, creamy cheese, and fresh herbs for a harmonious blend of flavors and textures.
Perfect as an appetizer or a light main course, this recipe is both simple and impressive.
Ingredients:
- 1 large eggplant, sliced into ½-inch rounds
- 2 large tomatoes, sliced into ¼-inch rounds
- 1 cup fresh mozzarella or goat cheese, sliced
- ¼ cup fresh basil leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
- Balsamic glaze (optional, for drizzling)
Instructions:
- Preheat the grill to medium-high heat. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
- Grill the eggplant slices for 3-4 minutes per side, until tender and lightly charred.
- Assemble the stacks by layering grilled eggplant, tomato slices, cheese, and basil leaves. Repeat to form a stack.
- Secure each stack with a skewer or toothpick. Drizzle with balsamic glaze if desired.
- Serve immediately and enjoy.
Notes:
- For a vegan option, substitute the cheese with a plant-based alternative.
- Grilled zucchini or bell peppers can be added for extra flavor.
Time:
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Serving:
4 servings
Calories:
Approximately 180 calories per serving
Cuisine:
Mediterranean
Nutrition
The Grilled Eggplant and Tomato Stack is a healthy and flavorful dish. Here’s the nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Protein | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugars | 6 g |
| Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 150 mg |
What To Serve With It
I love pairing my grilled eggplant and tomato stack with simple, fresh sides like a crisp arugula salad or roasted garlic bread.
For wine, I’d go with a light red, like Pinot Noir, or a zesty white, such as Sauvignon Blanc, to balance the dish’s flavors.
It’s all about keeping things easy and delicious!
Complementary Side Dishes
When I’m serving grilled eggplant and tomato stacks, I love pairing them with sides that balance their rich, smoky flavors. Mediterranean flavors are my go-to, like a bright tabbouleh salad or a tangy hummus with pita bread.
Both bring freshness and texture that complement the dish beautifully. For vegetarian options, roasted chickpeas add a crispy crunch, while a simple arugula salad with lemon vinaigrette lightens things up.
I also love serving warm, crusty bread to soak up any extra juices. These sides turn the stacks into a complete, satisfying meal that keeps everyone coming back for more.
Wine Pairing Suggestions
Though grilled eggplant and tomato stacks are already a treat on their own, I’ve found that the right wine can really take the meal to the next level.
I love pairing it with a crisp white wine like Sauvignon Blanc or Pinot Grigio—they’re invigorating and bring out the dish’s bright flavors.
If I’m in the mood for something richer, a light red wine such as Pinot Noir works beautifully, adding depth without overpowering the meal.
Experimenting with these pairings has made my dinners feel extra special, and I think you’ll enjoy them too! Cheers!
