Thursday, March 11, 2010

What's on the Grill #164

Grilled Eggplant Layered with Tomatoes & Feta! This is part one of a twofer, and both thanks, once again, to Diane Kochilas's Mediterranean Grilling. First up is what I call grilled eggplant sandwiches. This is the second time we've made these and I must say, for a guy who hates tomatoes unless they are pureed beyond recognition and seasoned with 10 pounds or oregano, I love them...kid you not. My family is probably wondering what's wrong with me. I'm putting grilled tomato slices: in my mouth.

Eggplant, Feta, & Feta Sandwiches

For this easy appetizer, or if you are a light weight dainty eater: "dinner", you need:

1 medium eggplant, cut into 1/2 inch slices

Olive oil

2 firm, ripe tomatoes cut into 4 rounds each

salt and pepper

12 large-ish fresh basil leaves

12 slices of feta (ask me how long it took me to find a block of feta vs crumbles)

Preheat your grill to direct heat, medium high.

Oil your grate.

Brush your eggplant slices with olive oil. Place over direct heat and grill for about 6 minutes, giving them the old flip half way through.

Grilled Eggplant

Brush the tomato slices with olive oil and season with salt and pepper. Like their friend eggplant, grill them for about 6 minutes and flip them half way through. Be sure to not cut them too thin, because at this stage one of three things will happen: You will remove them off the grill, you will scrape into sludge with your spatula, or you will push them through the grates to a fiery death. You have been warned.

Grilled Tomato

Here's a little bit of blasphemy: preheat your oven to 350 degrees fahrenheit. Yeah, your oven...please forgive me. Oil the bottom and sides of six shallow baking dishes, about 3-4 inches in diameter. Fill each dish in the following order: eggplant slice, tomato slice, basil leaf, and feta slice. Repeat and top with another eggplant slice. Press down so the stacks aren't higher than the rim of the dishes. Bake until the cheese melts, approximately 12-15 minutes.

To serve, flip and turn out each dish on a medium plate and drizzle with olive oil. Enjoy!

Putting off some smoke


Tango K ~ Wearable Jewelery Art said...

I like the way you write (fiery death!) and how long did it take to find a block of feta? Looks great! (PS, you can do your stacking and cheese melting on the grill, put your stacks in a cast iron skillet, close the lid to the grill, voila!)

EmmaB said...

mmm, classic and yummy combination!

Alisa said...

I love this post! You had me laughing silly at the way you described grilling those tomatoes.I've pushed way too many veggies and meat to their "fiery death" :) But I'm definitely making this sandwich!

Dave said...

Mike, Sometime this Summer we're going to visit and I'll bring you some of the most killer Egyptian-style feta ever. It's from a local market here and is mild and soft, but cooks well. It'd be killer in this prep. Looks aboslutely wonderful.

Cherine said...

one of my favorite appetizer!!

Mike said...

@Tango - It took too long, and thanks! Great idea with the skillet too, I'll have to try that next time.

@Emma - It really is!

@Alisa - Thanks, I'm glad to know I'm not the only one who has sacrificed tomatoes to the fire gods!

@Dave - After that description, I can't wait. Yes, this summer will be a must.

@Cherine- It has become mine too.

Kevin said...

What tasty looking grilled eggplant stacks!

Mike said...

@Kevin - Eggplant Stacks, great name!