Grilled Eggplant and Tomato Stack

What You’ll Love About This Recipe

This Grilled Eggplant and Tomato Stack is a simple yet impressive dish that’s perfect for any occasion. You’ll love how easy it is to make while still looking like a gourmet masterpiece.

• Bold flavors: The smoky grilled eggplant pairs perfectly with juicy tomatoes and creamy cheese for a taste that’s unforgettable.
• Quick and easy: With just a few ingredients and minimal prep, this recipe is a lifesaver for busy days.
• Versatile: Serve it as a side, appetizer, or even a light main dish—it’s always a crowd-pleaser!

Recipe

Grilled eggplant and tomato stack is a delightful, healthy dish that showcases the flavors of summer produce. This recipe layers smoky grilled eggplant with juicy tomatoes and fresh herbs, creating a visually stunning and delicious entrée or side dish.

Ingredients:

• 2 large eggplants, sliced into ½-inch rounds
• 3 large tomatoes, sliced into ½-inch rounds
• ¼ cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil leaves, for garnish
• Fresh mozzarella or goat cheese (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together olive oil, minced garlic, balsamic vinegar, oregano, salt, and pepper.
3. Brush both sides of the eggplant slices with the olive oil mixture.
4. Grill the eggplant slices for 3-4 minutes per side, until tender and grill marks appear.
5. On a serving plate, layer grilled eggplant slices with tomato slices, alternating between the two. Add cheese if desired.
6. Garnish with fresh basil leaves and drizzle with any remaining olive oil mixture.

Notes:

• For a vegan version, omit the cheese or use a plant-based alternative.
• If grilling isn’t an option, roast the eggplant in the oven at 400°F (200°C) for 15-20 minutes.

Time:

Prep time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

Serving:

Serves 4

Calories:

Approximately 150 calories per serving (without cheese)

Cuisine:

Mediterranean

Nutrition

This dish is not only delicious but also packed with nutrients. Here’s the nutritional breakdown per serving:

What To Serve With It

When I make a grilled eggplant and tomato stack, I love pairing it with sides like a fresh arugula salad or some crusty garlic bread to balance the flavors. A glass of light red wine, like Pinot Noir, or a crisp white, such as Sauvignon Blanc, really brings the meal together. It’s all about finding what makes the dish feel complete for you!

Complementary Side Dishes

Ever wonder what pairs perfectly with a grilled eggplant and tomato stack? I love keeping it simple with grilled vegetables, like zucchini or bell peppers. They add a smoky flavor that complements the stack without overpowering it. Sometimes, I’ll toss in a fresh arugula salad with a lemony vinaigrette—it’s light but packed with bright flavor combinations. For something heartier, I go with roasted garlic mashed potatoes or a scoop of herbed quinoa. Each side brings balance, letting the eggplant and tomato shine. Experiment with what you’ve got—it’s all about making the meal feel complete and delicious!

Perfect Wine Pairings

If you’re looking to elevate your grilled eggplant and tomato stack, I’d suggest pairing it with a wine that complements its smoky, tangy flavors. For a red wine, I’d go with a light Pinot Noir—it’s fruity enough to balance the dish without overpowering it. If you prefer white wine, a crisp Sauvignon Blanc works wonders, adding a revitalizing zing that highlights the tomatoes’ acidity. Personally, I love experimenting with pairings, and I’ve found these wines bring out the best in the dish. The key is to choose something that enhances, rather than competes with, those bold flavors.