Grilled Stacked Mediterranean Eggplant | Peggy Lampman's dinnerFeed

Recipe: Grilled Stacked Mediterranean Eggplant

2 tablespoons extra virgin olive oil plus extra for brushing eggplant slices
2 teaspoons tapanade or olivada* (olive-based spread)
1 globe eggplant, striped with a vegetable peeler 1 large red tomato, cut into 1/2-inch slices
1 large yellow tomato, cut into 1/2-inch slices
6-8 large basil leaves, washed
2-3 ounces feta cheese, cut into small cubes or crumbled

Combine oil and tapanade. Set aside.
Slice eggplant into 1/2-inch slices. Lay slices on a baking sheet lined with paper towels, lightly sprinkle with kosher salt, and let excess moisture drain 30 minutes.
Prepare a gas or charcoal grill to medium to medium-high heat.
On a well-oiled grill grate, grill eggplant slices 4-6 minutes per side, brushing with additional olive oil, until tender and golden brown. (You may also roast the slices in a preheated 425° oven.)
Lightly season tomato slices with kosher salt, if desired, and freshly ground pepper. To make stacks, layer in this order: 1 eggplant slice, 1 yellow tomato slice, 2 basil leaves, 1 eggplant slice, finishing with 1 red tomato slice.
Spoon a bit of the reserved oil and olivade mixture on tomato top. Sprinkle with feta and serve.

*Trader Joe's sells a good kalamata tapanade, which keeps for months, refrigerated.

Time: 25 minutes

Number of servings (yield): 3-4 eggplant-tomato stacks