Pop your eggplant slices on the grill or under the broiler for about 3 minutes per side, until they’re nice and soft (you may want to flip them with a spatula instead of tongs, they get soft enough that they could use the extra support.) Once your eggplants are thoroughly sweated (you’ll see why it’s called that – they develop little beads of moisture all over) make sure you rinse the salt off – I have forgotten to do this in the past and unless you reaaaaaallly like salt, trust me, you’ll want to remember to rinse the salt off. Place the mushrooms on the griddle turning over once to grill both sides. When one side is grilled carefully turn over and finish grilling on the other side. Heat a cast iron griddle and place the eggplant slices on the griddle.

When cooking is complete, remove from grill and place. Slice the eggplants and drizzle with olive oil and a dash of salt. Prior to grilling, the vegetables are marinated in olive oil, garlic, and lots of fresh herbs for ultimate flavor. Roast for 15 minutes, flipping after 10 minutes. In this colorful side dish, grilled eggplant is mixed with a variety of other grilled vegetables, including red onion, asparagus, crimini mushrooms, and bell peppers. Brush with 1 tablespoon olive oil and arrange on baking sheet. Try to avoid eating it all with a spoon, this stuff is so tasty! It would make a great dip on it’s own, or a sandwich spread! Close hood and cook until the cheese melts, about 3 minutes. Salt sliced eggplant and let rest in colander for about 20 minutes while oven is heating. While those are sitting and thinking about what they’ve done, you can blend up your bean mixture, which is a can of cannellini (white kidney) beans, some lemon juice, basil, garlic and olive oil – just combine it all in a blender or food processor and blend until smooth. You may also notice I peeled the eggplant with stripes – you could of course peel it entirely or leave the peel on, whichever seems more exciting to you. I highly recommend it for most eggplant dishes. This step is called “sweating” the eggplants and it helps make them nice and soft and removes some of the bitterness of the eggplant. To prep your eggplants just slice them into 1/4 – 1/2 inch slices (they will shrink a good bit when you grill them so cut them a bit thicker than you’d like them to end up) and sprinkle the slices liberally with salt on both sides. I used two slices of eggplant, a slice of tomato, and a dollop of my bean dip per stack, but if you added another layer of tomato or maybe some grilled zucchini, that would really make these even more interesting. Kick off your summer cookout with this deliciously tasty and easy to make eggplant stack Sliced eggplant is seasoned with paprika and then grilled until it. These are a fun and easy appetizer that would work great for a summer dinner party – or you could just have a few as a light and healthy main dish.

Recipes with grilled eggplant stacks