Grilled Eggplant Stack

By dashy_65

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

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

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 a 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. Top 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.

cal 117,fat 4.6g,carb 15.5g,fiber 5.3g,sod 211mg