Grilled eggplant, tomato, and feta stacks | WW USA
Grilled eggplant, tomato, and feta stacks
| Total Time: 25 min |
Eggplant slices are brushed with a lemon-herb mixture, grilled and then topped with juicy tomatoes and salty feta. Eggplant doesn't need to cook very long on the grill so be sure to keep a close eye on it and remove it when it begins to get charred grill marks. Great hot or at room temperature and served either as a main dish or a side. It also makes a great, healthy appetizer. Change the flavor profile of this recipe by using diced mozzarella instead of feta and red wine vinegar instead of lemon juice.
Ingredients
| Cooking spray 4 spray(s) | Kosher salt ¾ tsp, divided |
| Fresh lemon juice 1 Tbsp | Black pepper ⅛ tsp |
| Olive oil 1 Tbsp, extra virgin | Uncooked eggplant 1 large, trimmed and sliced into 12 (1⁄2-inch) rounds |
| Fresh oregano 1 Tbsp, plus more for garnish | Tomato 2 large, tops and bottoms trimmed, each cut into 6 slices |
| Jarred minced garlic ¼ tsp | Crumbled feta cheese ¾ cup(s), divided |
Instructions
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- In small bowl, whisk lemon juice, oil, oregano, garlic, and 1⁄4 tsp salt. Set aside dressing for flavors to blend.
- Coat eggplant with nonstick spray and sprinkle with black pepper and remaining 1⁄2 tsp salt. Grill eggplant, turning as needed, until lightly charred and tender, 8 to 10 minutes. Turn eggplant over and brush with dressing. Top each eggplant slice with 1 tomato slice and 1 tbsp cheese. Close lid and cook until tomato and cheese soften slightly, about 1 minute. Transfer stacks to platter. Garnish with more oregano leaves.
- Serving size: 1 stack