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Grilled Eggplant, Tomato, and Feta Stacks

Ingredients: 
  • 4 tbsp extra-virgin olive oil, divided
  • 3 large tomatoes, cut into 1/4 inch slices
  • 1 cup crumbled feta cheese
  • 1 large eggplant, cut into 1/2 inch slices
  • 1⁄2 cup fresh basil, chopped
  • 1 tsp Kosher salt
  • 1 tsp fresh ground black pepper
  • 1 tsp crushed red pepper flakes
  • 2 garlic cloves, minced
Directions: 
  1. Sprinkle the eggplant rounds with salt on both sides and let sit on a paper towel for 30 minutes to draw out the water.
  2. In a small bowl, add the olive oil, basil, garlic, salt, pepper, and crushed red pepper then stir together. Set aside.
  3. Load the Q450 with hickory pellets and set the temperature to 450°F.
  4. Brush olive oil on each eggplant slice then grill 2 -3 minutes each side until cooked.
  5. Reduce the grill temperature to 350°F.
  6. Arrange the eggplant on the grill, spoon a little of the oil mix onto each, sprinkle on a layer of feta, and top with tomato. Repeat, adding another layer each of eggplant, oil, feta, and tomato.
  7. Close the lid and cook for about 20 minutes, or until the tomatoes are wilted and the cheese melts.
  8. Serve and enjoy!