What You’ll Love About This Recipe
This grilled eggplant and tomato stack is a simple, flavorful dish that’s perfect for summer meals or a light dinner. You’ll love how easy it’s to make, with just a few fresh ingredients and minimal prep time.
- Bold flavors: The smoky grilled eggplant pairs perfectly with juicy tomatoes and creamy cheese.
- Healthy and satisfying: Packed with veggies, it’s a nutritious option that still feels indulgent.
- Versatile: Serve it as a side, appetizer, or even a main dish—it’s always a crowd-pleaser.
Recipe
Grilled Eggplant and Tomato Stack is a vibrant and flavorful dish that combines the smoky richness of grilled eggplant with the freshness of ripe tomatoes.
This recipe is perfect for a light lunch, a side dish, or even a vegetarian main course. It’s simple to prepare yet impressive in presentation, making it a great addition to any meal.
Ingredients:
- 2 medium eggplants, sliced into 1/2-inch rounds
- 3 large tomatoes, sliced into 1/4-inch rounds
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup crumbled feta cheese (optional)
Instructions:
- Preheat the grill to medium-high heat.
- In a small bowl, whisk together olive oil, balsamic vinegar, 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 the eggplant from the grill and let cool slightly.
- On a serving plate, layer a slice of grilled eggplant, a slice of tomato, and a sprinkle of basil. Repeat to form stacks.
- Top each stack with crumbled feta cheese, if desired.
- Drizzle any remaining olive oil mixture over the stacks and serve immediately.
Notes:
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- You can also roast the eggplant in the oven at 400°F (200°C) for 20-25 minutes if grilling isn’t an option.
Time:
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Serving:
Serves 4
Calories:
Approximately 180 calories per serving (without feta cheese)
Cuisine:
Mediterranean
Nutrition
This Grilled Eggplant and Tomato Stack is a healthy and flavorful dish. It’s packed with essential nutrients and low in calories.
| Nutrition | Per Serving |
|---|---|
| Calories | 120 |
| Protein | 3g |
| Carbohydrates | 10g |
| Fat | 8g |
| Fiber | 4g |
| Sugar | 6g |
| Sodium | 150mg |
What To Serve With It
When I’m plating up this dish, I love pairing it with sides that balance its rich, smoky flavors and add a bit of variety to the meal.
Grilled sides like zucchini, bell peppers, or asparagus work wonders, bringing a fresh, charred contrast. For flavor pairings, I often go for a tangy quinoa salad or a creamy hummus dip—they complement the eggplant and tomato beautifully.
A slice of crusty bread or a light arugula salad with lemon dressing can also round things out. These choices keep the meal vibrant and satisfying, making every bite feel like a little celebration.
