Grilled eggplant, tomato, and feta stacks

1 Point

Prep Time: 0:15 Cook Time: 0:10 Total Time: 0:25 Difficulty: Easy Servings: 12 Source:

Ingredients

4 sprays cooking spray

1 Tbsp fresh lemon juice

1 Tbsp extra virgin olive oil

1 Tbsp oregano plus more for garnish

1/4 tsp minced garlic

3/4 tsp kosher salt, divided

1/8 tsp black pepper

1 large eggplant, trimmed and sliced into 12 (1/2-inch) rounds

2 large tomatoes, tops and bottoms trimmed, each cut into 6 slices

3/4 cup feta cheese, divided, crumbled

Directions

Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

In small bowl, whisk lemon juice, oil, oregano, garlic, and 1/4 tsp salt. Set aside dressing for flavors to blend.

Coat eggplant with nonstick spray and sprinkle with black pepper and remaining 1/2 tsp salt. Grill eggplant, turning as needed, until lightly charred and tender, 8 to 10 minutes. Turn eggplant over and brush with dressing. Top each eggplant slice with 1 tomato slice and 1 tbsp cheese. Close lid and cook until tomato and cheese soften slightly, about 1 minute. Transfer stacks to platter. Garnish with more oregano leaves.

Nutrition

1 smart points