How do you prepare eggplants for grilling?

Slice the eggplants uniformly to about ½ inch thick. Sprinkle salt over the slices and let them sit for 20 minutes to draw out excess moisture and bitterness. Rinse the salt and pat dry with paper towels before grilling to ensure they cook evenly and develop a crispy texture.

Can you cook eggplant stacks on a BBQ and what's the process?

Yes, grilling eggplant and tomato slices on a BBQ is delicious and adds smoky flavor. Brush slices with garlic-infused olive oil and grill directly over medium heat. After grilling, assemble stacks by layering the grilled vegetables with cheese and pesto, then finish briefly on the grill or in an oven until the cheese melts.

Is it possible to cook eggplant in an air fryer for stacks?

Absolutely. Preheat the air fryer to 375°F (190°C). Brush eggplant slices with olive oil and air-fry for 8 to 10 minutes, flipping halfway. This method yields tender, slightly crispy slices perfect for assembling the stacks.

What are some keto-friendly aspects of eggplant stacks?

Eggplants are naturally low-carb and high in fiber, making them ideal for keto diets. Combined with healthy fats from olive oil and cheese, these stacks provide nutrients without excessive carbohydrates. Portion control is advised to maintain ketosis effectively.

Grilled Eggplant Stacks: Cheesy Caprese Salad Delight

Ingredients

Scale

1 to 2 medium firm eggplants (about 12 slices at ½ inch thick for 4 servings)
3 to 4 firm ripe tomatoes, sliced ½ inch thick
3 tablespoons basil pesto
1 large garlic clove, minced
½ cup olive oil
1 teaspoon salt (for drawing moisture from eggplant)
½ teaspoon dried oregano
½ teaspoon dried basil
¾ cup crumbled feta cheese or slices of mozzarella cheese
Fresh basil leaves for garnish

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Instructions

1. Preheat the oven to 350°F and generously coat a large 6-cup muffin tin or line a baking sheet with parchment paper.
2. Combine minced garlic with olive oil and let sit to allow the flavors to infuse.
3. Slice eggplant into ½ inch rounds. Toss with salt to draw out moisture, letting them sit for 20 minutes. Drain and pat dry.
4. Grill eggplant slices, brushing with garlic oil to ensure both sides become golden.
5. Briefly grill the tomato slices until they become tender.
6. Begin assembling the stacks on a baking sheet or muffin tin: start with an eggplant slice, sprinkle with oregano, add a tomato slice, drizzle with pesto, and add feta or mozzarella. Repeat layers if desired and top with cheese.
7. Drizzle remaining olive oil over the stacks and bake for 5 minutes. Then broil for an additional 2-3 minutes until the cheese is bubbly and golden.
8. Garnish with fresh basil before serving. Enjoy immediately.

Notes

🥄 Use a large muffin tin to maintain the shape and uniformity of the stacks, making serving easier.
🍆 Make sure to salt the eggplant before grilling; this pulls out moisture and helps achieve a satisfying crisp texture.
🧄 Preparing the garlic-infused oil ahead of time can enhance the aromatic depth of your dish.

Prep Time: 10-30 minutes
Cook Time: 8-15 minutes
Cook Time: 8-15 minutes
Category: Side Dish
Method: Grilling, Baking
Cuisine: Mediterranean
Diet: Vegetarian, Gluten-Free

Nutrition

Serving Size: 1/4 of recipe
Calories: Varies between 83kcal to 281kcal
Sugar: -
Sodium: -
Fat: 21g to 28g
Saturated Fat: -
Unsaturated Fat: -
Trans Fat: -
Carbohydrates: 9g to 11g
Fiber: 4g to 5g
Protein: 2g to 6g
Cholesterol: -