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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 137.9
  • Total Fat: 3.3 g
  • Cholesterol: 6.5 mg
  • Sodium: 422.8 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 5.2 g
  • Protein: 5.6 g

View full nutritional breakdown of Grilled Eggplant Stack calories by ingredient
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Grilled Eggplant Stack

Submitted by: RKELLYWHITE

Introduction

From Cookinglight.com From Cookinglight.com
Number of Servings: 4

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

Directions

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 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. Tope 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.

Number of Servings: 4

Recipe submitted by SparkPeople user RKELLYWHITE.






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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    Wow! I made this last night and it was to die for! You've got to like goat cheese! It is a wonderful tasting dish! - 9/4/09

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  • Incredible!
    1 of 1 people found this review helpful
    Delicious! The whold family enjoyed this, will make regularly and maybe add a slice of grilled red onion to it also! - 10/24/09

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  • 1 of 1 people found this review helpful
    Really great. I let the balsamic/wine reduction with the sugar get a bit syrupy and it looked great drizzled on the stack. Dynamite taste. The goat cheese and herbs had the perfect creaminess with just a hint of tang. This is going to appear on my table regularly. - 9/22/09

    Was this review helpful?   yes  No

  • Incredible!
    0 of 1 people found this review helpful
    Ya, sounds terrif, but I want a photo! - 8/28/09

    Was this review helpful?   yes  No