Grilled Eggplant and Tomato Stack

summary

Everyone’s raving about the delicious and healthy Grilled Eggplant and Tomato Stack! It’s the perfect dish for those who crave something flavorful yet packed with nutrients. Within this guide, we’ll show you how to master this delightful dish that combines the smoky flavors of grilled eggplant with the fresh zing of tomatoes. Dive in, taste buds first!

Ingredients:

• Eggplant: 2 large ones (about 1.5 lbs [680 grams])
• Tomatoes: 4 medium-sized (about 1 lb [450 grams])
• Olive oil: 3 tablespoons (45 ml)
• Fresh basil leaves: A handful (roughly 20 leaves)
• Salt: To taste (around ½ teaspoon)
• Black pepper: To taste (around ¼ teaspoon)
• Mozzarella cheese: 1 cup (shredded) [225 grams]
• Balsamic vinegar: 2 tablespoons (30 ml)

Preparation & Cooking Time: 35 minutes

Serves 4

Nutritional Facts (per serving):

• Calories: 220
• Proteins: 7 grams
• Fats: 14 grams
• Carbohydrates: 20 grams
• Dietary Fiber: 9 grams
• Sodium: 200 mg

Instructions:

1. Prep the Veggies:
   • Begin by washing the eggplant and tomatoes. Slice the eggplant into ½-inch thick circles and the tomatoes into ¼-inch thick slices.
2. Seasoning Time:
   • Drizzle olive oil over the eggplant slices and sprinkle salt and pepper on both sides. Ensure each slice is well-coated.
3. Grill the Eggplant:
   • Preheat the grill on medium-high. Once hot, place the eggplant slices on the grill. Cook each side for about 3-4 minutes or until they have those perfect grill marks.
4. Stacking Time:
   • On a plate, start with an eggplant slice at the bottom, then add a tomato slice, a basil leaf, and sprinkle a bit of mozzarella. Repeat this layering until you run out of ingredients.
5. Final Touch:
   • Drizzle your Grilled Eggplant and Tomato Stack with balsamic vinegar. This gives it that extra zesty kick!

Tips:

1. For an added crunch, you could sprinkle some crushed roasted almonds or walnuts on top of your Grilled Eggplant and Tomato Stack.
2. While mozzarella is our cheese of choice, feel free to experiment with others like feta or goat cheese.
3. If you don’t have a grill, a grill pan works wonders too. Just remember to heat it properly.

Serving Suggestions:

• Side Salad: Serve your Grilled Eggplant and Tomato Stack alongside a fresh green salad. Maybe arugula with a lemon vinaigrette?
• Protein Punch: For those looking for extra protein, grilled chicken or tofu pairs excellently.
• Wine Pairing: Oh, wait! We’re not diving into wines here, but a sparkling water with a hint of lemon or cucumber would be refreshing.

Remember, the Grilled Eggplant and Tomato Stack isn’t just about flavors, it’s also about the layers of health benefits it brings to your plate. AH7 is always here to keep you informed and ensure you’re not just eating well but living well too. Dive into more scrumptious and health-packed recipes right here, and keep that healthy glow alive.

GRILLED EGGPLANT AND TOMATO STACK

Everyone’s raving about the delicious and healthy Grilled Eggplant and Tomato Stack! It’s the perfect dish for those who crave something flavorful yet packed with nutrients. Within this guide, we’ll show you how to master this delightful dish that combines the smoky flavors of grilled eggplant with the fresh zing of tomatoes. Dive in, taste buds first!

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

GRILLED EGGPLANT AND TOMATO STACK

Amount per Serving

Calories

220

% Daily Value*

Fat

 

14

g

22

%

Sodium

 

200

mg

9

%

Carbohydrates

 

20

g

7

%

Fiber

 

9

g

38

%

Protein

 

7

g

14

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Eggplant: 2 large ones about 1.5 lbs [680 grams]
• Tomatoes: 4 medium-sized about 1 lb [450 grams]
• Olive oil: 3 tablespoons 45 ml
• Fresh basil leaves: A handful roughly 20 leaves
• Salt: To taste around ½ teaspoon
• Black pepper: To taste around ¼ teaspoon
• Mozzarella cheese: 1 cup shredded [225 grams]
• Balsamic vinegar: 2 tablespoons 30 ml
• Preparation & Cooking Time: 35 minutes

Instructions

• Prep the Veggies:
• Begin by washing the eggplant and tomatoes. Slice the eggplant into ½-inch thick circles and the tomatoes into ¼-inch thick slices.
• Seasoning Time:
• Drizzle olive oil over the eggplant slices and sprinkle salt and pepper on both sides. Ensure each slice is well-coated.
• Grill the Eggplant:
• Preheat the grill on medium-high. Once hot, place the eggplant slices on the grill. Cook each side for about 3-4 minutes or until they have those perfect grill marks.
• Stacking Time:
• On a plate, start with an eggplant slice at the bottom, then add a tomato slice, a basil leaf, and sprinkle a bit of mozzarella. Repeat this layering until you run out of ingredients.
• Final Touch:
• Drizzle your Grilled Eggplant and Tomato Stack with balsamic vinegar. This gives it that extra zesty kick!

Notes

TIPS:

 

For an added crunch, you could sprinkle some crushed roasted almonds or walnuts on top of your Grilled Eggplant and Tomato Stack. While mozzarella is our cheese of choice, feel free to experiment with others like feta or goat cheese. If you don’t have a grill, a grill pan works wonders too. Just remember to heat it properly.

 

SERVING SUGGESTIONS:

 

Side Salad: Serve your Grilled Eggplant and Tomato Stack alongside a fresh green salad. Maybe arugula with a lemon vinaigrette? Protein Punch: For those looking for extra protein, grilled chicken or tofu pairs excellently. Wine Pairing: Oh, wait! We’re not diving into wines here, but a sparkling water with a hint of lemon or cucumber would be refreshing.