Go Back Email Link

GRILLED EGGPLANT AND TOMATO STACK

5 from 1 vote
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!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 220
Ingredients Method Notes

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

Method
 

  1. Prep the Veggies:
  2. Begin by washing the eggplant and tomatoes. Slice the eggplant into ½-inch thick circles and the tomatoes into ¼-inch thick slices.
  3. Seasoning Time:
  4. Drizzle olive oil over the eggplant slices and sprinkle salt and pepper on both sides. Ensure each slice is well-coated.
  5. Grill the Eggplant:
  6. 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.
  7. Stacking Time:
  8. 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.
  9. Final Touch:
  10. 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.