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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Salads

Grilled Eggplant, Tomato, Feta Stacks

Serving Size:Serves 4

Ingredients

  • 3 Tablespoons Brennan's Red Wine Vinegar
  • 2 teaspoons minced fresh rosemary leaves
  • Salt and freshly ground black pepper
  • 1/4 cup plus 2 Tablespoons Brennan's Cellars Extra Virgin Olive Oil
  • 1 medium (about 1 pound) Eggplant
  • 2 medium (3/4 pound) tomatoes
  • 1/4 pound feta cheese, crumbled

Adapted From:FoodNetwork.com

Description

This flavorful dish can serve as a vegetarian main course or a side dish to any grilled or roasted meat. Serves 4.

Preparation

Prepare the grill so that the temperature on 1 side is hot and the other is just medium-low (you should be able to hold your hand 5 inches about the grill for about 5 seconds). 

Whisk together the vinegar, rosemary, and salt and pepper, to taste. Slowly whisk in the olive oil. 

Peel the eggplant and cut crosswise into 1/3-inch slices (12 slices total). Cut the tomatoes crosswise into 1/3-inch slices (8 slices total). Place the vegetables on a tray and brush generously with the dressing. 

On the grill's hot side, grill the eggplant until just cooked through, 2 to 3 minutes per side, brushing with more of the dressing. Grill the tomato slices for 1 minute per side. (The vegetables should retain their shape.) 

Transfer the vegetables to a tray as they finish grilling. Arrange 4 stacks of vegetables on the cooler side of the grill: start with the eggplant, add a slice of tomato, then add some crumbled cheese. Repeat. Cover the grill and cook the stacks or 3 to 5 more minutes or until the feta melts. Serve immediately. 

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