This recipe took a lot longer to make than I expected. I actually think that increasing the surface area ratio would improve flavor, too. The stacks as made were beautiful, but unwieldy. I'll make this again, but leave off the final tomato/eggplant layer of the stack. substituted mozzarella for feta and it was still great, served with a simple pasta makes an easy summer dinner.īeautiful presentation and lovely flavour. We used a grill pan over wood briquettes.mmmm. Tomatoes fresh, so I added thick sliced feta to theĮggplant during grilling, and then stacked with the Every year I make my own pesto to freeze, Made for her 2 years ago! I did make it easier for Mine looked darn good regardless!Ī friend fondly reminded me of this recipe which I I also used the whole eggplant and whole tomato and didn't worry if the stacks didn't look perfect. No stack had more than 2 slices of eggplant. Some of my stack had another layer of tomato and feta, some didn't. Don't worry if you don't follow the recipe to a T, it will still be good! For example, my stacks were eggplant, tomato, feta, eggplant. I brushed the eggplant with the basil olive oil, and then used the rest as directed. Overall, I will definitely make this again - probably in the summer when heirloom tomatoes can make this over the top.ĭelicious! I didn't bother separating the basil from the oil. The basil gave the dish a unique twist to the eggplant. (Not ideal but still good) I chose a creamy french feta that was perfect for the dish. I actually used grape tomatoes that I had sauteed until soft. Husband who dislikes eggplant likes this, and has eaten it many times, everyone else loves it.ĭelicious. No better use for native tomatoes and eggplant! I did not separate the basil from the oil, not necessary. I enjoy just how this recipe looks i eaten it before with my children most of us enjoyed this we can have a family group gathering again and cook this recipe again soon this really is one tasty recipe you have to test it i guarantee you whatever you should this its very tasty If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe. Hot: When you can hold your hand there for 1 to 2 seconds Step 9 When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Step 8 If using a charcoal grill, open vents on bottom of grill, then light charcoal. Transfer stacks to 4 plates and drizzle plates with reserved basil oil. Set baking pan on grill and cook stacks, with grill cover closed, until heated through and cheese on top is softened, about 3 minutes. Make another layer with medium-size eggplant rounds, basil solids, medium tomato rounds, salt, pepper, and feta, then top with remaining eggplant and feta. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta. On baking pan, arrange 4 largest eggplant rounds side by side and spread each with a generous 1/2 teaspoon of reserved basil solids, then top each with 1 of 4 largest tomato rounds. Grill on a lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, lightly brushing eggplant with more basil oil occasionally if it looks dry, until eggplant is very tender, 6 to 10 minutes. Lightly brush eggplant rounds on both sides with basil oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cut 4 (1/3-inch-thick) rounds from large tomato and 2 center slices (1/3 inch thick) from each medium tomato, reserving remaining tomato for another use. Reserve remaining eggplant for another use. While grill heats, cut off bottoms of eggplants, then cut 6 (1/2-inch-thick) crosswise rounds from each, starting from cut end. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas) see "Grilling Procedure," below. Scrape basil solids into a small bowl and reserve. (You will have a generous 1/3 cup oil.) Reserve 1 tablespoon basil oil separately for serving. Gather together sides of towel or filter and press gently on it to extract more oil. Pour into a paper-towel- or coffee-filter-lined sieve set over a bowl and let drain 20 minutes. Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped.
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