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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Recipe Information
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
Instructions
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.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil and sprinkle with black pepper.
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.
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.
Slice the tomatoes into 1/4-inch thick rounds, aiming for similar sizes to the eggplant slices.
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.
Drizzle each stack generously with the basil sauce.
Serve immediately while warm, either as a standalone dish or with crusty bread on the side.
Nutrition Facts
Calories |
1235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 4067 mg | 177% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 45.4 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3102 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
