Grilled Eggplant Stacks with Goat Cheese Tomato and Basil Sauce
Elevate your summer grilling game with these irresistible Grilled Eggplant Stacks layered with creamy goat cheese, juicy tomato slices, and a vibrant homemade basil garlic sauce. Perfectly charred eggplant rounds form the base of this elegant yet easy-to-prepare dish, while a drizzle of tangy balsamic-infused sauce adds a gourmet touch. This recipe is rich in Mediterranean flavors, with hints of fresh basil, a pop of red pepper heat, and the creamy decadence of goat cheese. Ready in just 35 minutes, these stackable beauties are ideal as a vegetarian main course or an impressive appetizer at your next dinner party. Serve them warm with crusty bread for a wholesome, crowd-pleasing meal that's as nutritious as it is delicious.
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Ingredients
- 2 medium Eggplant
- 4 tablespoons Extra virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 ounces Goat cheese
- 2 large Tomatoes
- 0.5 cup Fresh basil leaves
- 2 cloves Garlic
- 1 tablespoon Balsamic vinegar
- 0.25 teaspoon Red pepper flakes
Directions
Step 1
Slice the eggplants into 1/2-inch thick rounds. Lay them on a baking sheet and sprinkle both sides with the salt. Let them sit for 10 minutes to release moisture, then pat dry with paper towels.
Step 2
Brush both sides of the eggplant slices with 2 tablespoons of olive oil and sprinkle with black pepper.
Step 3
Preheat a grill or grill pan over medium heat. Grill the eggplant slices for 4–5 minutes per side, or until tender and grill marks appear. Set aside.
Step 4
In a small blender or food processor, combine the basil leaves, garlic, 2 tablespoons of olive oil, balsamic vinegar, and red pepper flakes. Blend until smooth. Adjust seasoning with a pinch of salt if needed. This is your basil sauce.
Step 5
Slice the tomatoes into 1/4-inch thick rounds, aiming for similar sizes to the eggplant slices.
Step 6
To assemble the stacks, start with a grilled eggplant slice as the base. Top with a slice of tomato, then add a small dollop of goat cheese (about 1 teaspoon). Repeat the layers, ending with a final slice of eggplant on top.
Step 7
Drizzle each stack generously with the basil sauce.
Step 8
Serve immediately while warm, either as a standalone dish or with crusty bread on the side.
Nutrition Facts
| Serving size | (1427.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1235.1 |
| Total Fat 93.3g | 0% |
| Saturated Fat 32.4g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 89.1mg | 0% |
| Sodium 4067.3mg | 0% |
| Total Carbohydrate 76.0g | 0% |
| Dietary Fiber 33.9g | 0% |
| Total Sugars 45.4g | |
| Protein 37.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 320.3mg | 0% |
| Iron 6.8mg | 0% |
| Potassium 3102.2mg | 0% |
Source of Calories