Grilled Eggplant Stacks

Rita~'s Note:

This is delicious as is or for a nice presentation stack with fresh or grill tomatoes, and mozzarella cheese. Drizzle with the leftover marinade.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 10

• 2 lbs eggplants , peeled and sliced

Marinade

• 1⁄3; cup olive oil
• 1⁄3; cup fig balsamic vinegar
• 2 -4 garlic cloves , minced
• ¼ teaspoon black pepper
• 1 pinch chili pepper flakes
• 1 teaspoon fresh thyme , loose packed
• 1 teaspoon fresh rosemary , loose packed
• 1 teaspoon fresh oregano , loose packed
• 10 ounces mozzarella cheese (thinly sliced or shredded) (optional)
• 3 tomatoes , sliced thin (optional)

Directions:

1. Mix all marinade ingredients together in a large container with a lid.
2. Add eggplant and toss to coat.
3. Marinade for 1-8 hours.
4. Heat grill.
5. When grill is hot place eggplant on the hot preheated grill. Grill about 10 minutes, turning once.
6. Enjoy as is or.
7. Top with cheese and tomato slices.
8. You can drizzle with balsamic that has been reduce by half.
9. garnish with herbs.

Reviews

[Chef #736114 Linda Lu]

Loved this! Great pictures, too. I used TJ Bal. vinegar - will look for fig. Put all in a zip lock bag with fresh herbs. After turning over on grill I added cheese. WOW - the best way to serve eggplant! I served in a stack with tomato slices and sprinkled fresh herbs over. Will serve this to many at the 2010 Balloon Fiesta! Thank you! A real keeper!

[JFitz]

We really enjoyed this recipe. I marinated the eggplant overnight. I used Pampered Chef Italian Seasoning mix and shredded mozzarella cheese (because it's what I had on hand). Grilled the eggplant and at the end I topped it with the tomato and shredded mozzarella until the cheese had melted. Thanks this recipe is definitely a keeper!

[LauraMac]

This is a perfect vegetarian meal. I served it with couscous on the side and we were stuffed after supper. I will definitely make this again!