Ingredients for Grilled Eggplant Towers With Tomatoes And Feta From Eating Well
- 2 medium eggplants, cut into 1/2-inch-thick rounds
- 1/4 cup olive oil, plus more for drizzling
- 2 large tomatoes, cut into 1/4-inch-thick rounds
- freshly ground pepper to taste
- 1/4 cup fresh basil leaves, plus more for garnish
- 1/2 cup crumbled feta cheese
- 1 teaspoon salt, plus more to taste
- Cooking spray
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How to Make Grilled Eggplant Towers With Tomatoes And Feta From Eating Well
- Preheat grill to medium heat. Prepare two baking sheets or trays.
- Slice the eggplant into 1/2-inch thick rounds.
- Brush both sides of the eggplant slices with 1/4 cup olive oil. Season generously with salt and pepper.
- Slice the tomatoes into 1/4-inch thick rounds.
- Spray a baking sheet with cooking spray and arrange tomato slices on it. Season with salt and pepper.
- Lightly oil the grill rack to prevent sticking.
- Grill eggplant slices for 5-7 minutes per side, until browned and tender. Set aside.
- Place the baking sheet with tomatoes on the grill and cover. Grill for 7 minutes, or until bubbling and warm.
- Preheat oven to 350°F (175°C). Spray six 7-10 oz ramekins or custard cups (similar in size to eggplant slices) with cooking spray.
- Assemble the towers: Layer one eggplant slice, one tomato slice, and one basil leaf in each ramekin.
- Sprinkle approximately 1 tablespoon of crumbled feta cheese over each layer.
- Repeat the layering process once more, ending with an eggplant slice on top. Press down lightly.
- Place ramekins on a baking sheet and bake for 25-35 minutes, or until heated through and the juices are bubbling.
- To serve, run a paring knife around the edges of each ramekin.
- Invert a plate on top and carefully flip the ramekins onto the plate using oven mitts (ramekins will be hot!).
- Drizzle each tower with a little olive oil and garnish with a fresh basil sprig.
- Serve hot, warm, or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
31g
Fat
37g
Carbs
5g
