Grilled Eggplant Stack
Ingredients
- 1 (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices ⓘ
- 3/4 teaspoon salt, divided ⓘ
- 1/4 cup balsamic vinegar ⓘ
- 1/4 cup dry red wine ⓘ
- 1 tablespoon brown sugar ⓘ
- 1 small zucchini (about 4 ounces)
- 1 small yellow squash (about 4 ounces) ⓘ
- 1 large red bell pepper, quartered lengthwise and seeded ⓘ
- 1 teaspoon olive oil ⓘ
- 1/4 teaspoon freshly ground black pepper ⓘ
- 1/4 cup (2 ounces) goat cheese ⓘ
- 1 tablespoon chopped fresh basil ⓘ
- 1 teaspoon chopped fresh oregano ⓘ
Instructions
- Place eggplant slices in a colander. Sprinkle evenly with 1/2 teaspoon salt; toss well. Let stand 10 minutes. Rinse slices thoroughly; dry with paper towels.
- Combine vinegar, wine, and sugar in a small saucepan over medium heat; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes).
- Prepare grill.
- Trim ends from the zucchini and yellow squash; slice each lengthwise into 4 (1/4-inch-thick) slices. Flatten pepper pieces with hand. Brush eggplant, zucchini, squash, and pepper pieces with oil; sprinkle with remaining 1/4 teaspoon salt and black pepper. Place pepper pieces, skin side down, eggplant, zucchini, and squash on a grill rack; grill 8 minutes or until tender, turning once.
- Combine cheese, basil, and oregano.
- To assemble stack, place 1 eggplant slice on a plate; top with one-fourth of cheese mixture. Lay one strip of yellow squash and one strip of zucchini side by side. Drizzle with 1 1/2 teaspoons balsamic mixture. Top with one pepper piece. Top with one eggplant slice and drizzle with 1 1/2 teaspoons balsamic mixture. Repeat procedure three times with remaining eggplant, cheese, squash, zucchini, peppers, and balsamic mixture. Let stand 5 minutes before serving.
Nutrition & Diet Analysis (per serving)
632
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).