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    Home » Recipes » Salads

    Grilled Eggplant & Tomato Stacks

    August 15, 2022 • Updated: August 15, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Tomato stack, garnished with feta and basil, in a salad bowl. Pin overlay reads: Grilled Eggplant & Tomato Stacks; perfect for heirloom tomatoes!

    Grilled Eggplant & Tomato Stacks are a summer luxury; fresh, seasonal, and delicious to the last bite. Serve as a quick, easy appetizer, light meal, or side for grilled steak, chicken, or fish.

    Layered heirloom tomatoes and grilled eggplant, garnished with crumbled feta and basil ribbons.
    Jump to:
    • Why You Will Love this Recipe
    • What Goes into this Recipe
    • How to Make this Recipe
    • FAQs & Expert Tips
    • More Garden Fresh Recipes
    • Grilled Eggplant & Tomato Stacks

    Why You Will Love this Recipe

    Aaah, Summertime! Gardens are bursting, Farmers' Markets are in full swing, and –Glory Be! – tomatoes taste like... tomatoes again. Don't you just love it!?!

    This time of year, we aim to create dishes that highlight the bright, fleeting flavors of summer, and these Grilled Eggplant & Tomato Stacks are just the ticket! Uncomplicated in every way, they are deeply satisfying, and delicious to the last bite.

    Tomato stacks are also an excellent way to feature the intense flavors and stunning beauty of late summer heirloom tomatoes. While you don't have to use heirloom tomatoes to make these tomato stacks, using them will definitely elevate the recipe to another level.

    This recipe can be served as a quick, easy appetizer or light meal, and the bright, fresh flavors are perfect for anytime you need a light side to balance a heavier main dish (e.g., grilled steak, chicken, fish, etc.).

    What Goes into this Recipe

    Eggplant & tomato stack ingredients, labeled: basil, eggplant, tomatoes, feta, vinaigrette.

    Ingredient Notes & Substitutions

    ★ Tomatoes: We love to make these tomato stacks featuring late summer heirloom tomatoes; however, you can use any ripe, meaty tomato.

    ★ Eggplant: There are many varieties of eggplant. For this recipe, we recommend using American or Italian globe eggplants, also known as aubergines (i.e., the big, meaty, purple kind).

    ★ Basil: Use regular sweet (Italian or Genovese) basil for this recipe. Basil should be bright green and freshly picked.

    Balsamic vinaigrette ingredients, labeled: vinegar, oil, dry mustard, honey, garlic, salt & pepper.

    ★ Dry Mustard: If you don't have dry mustard, substitute in one tablespoon of Dijon mustard.

    How to Make this Recipe

    Make Vinaigrette

    In a small bowl, whisk together Vinaigrette ingredients. Set aside.

    Prepare Eggplant

    Slice eggplant horizontally into ⅜-inch to ½-inch rounds.

    Brush eggplant slices with olive oil and lightly season with kosher salt and freshly ground pepper.

    Eggplant slices seasoned and ready to grill.

    Preheat an outdoor grill (or a grill pan on the stove). Grill the eggplant rounds over medium heat for about 10 minutes, turning halfway through.

    Set grilled eggplant slices on a parchment-covered baking sheet and allow to cool completely.

    Grilled eggplant slices on parchment, on a baking tray.

    Assemble Stacks

    Slice tomatoes horizontally into ⅜-inch to ½-inch rounds.

    Set one tomato layer on a plate. Top with grilled eggplant, and then drizzle with a tablespoon of vinaigrette and and a sprinkle of fresh basil.

    If the eggplant slices are smaller across than the tomato slices, use two or three slices for one layer. Likewise, if the tomatoes are smaller, use more slices for the tomato layers.

    Repeat to make a second layer.

    Top with a final tomato layer, and generously garnish each stack with crumbled feta and fresh basil.

    Collage illustrating how to layer eggplant and tomato.

    FAQs & Expert Tips

    What makes heirloom tomatoes so special?

    Most tomatoes produced for stores are hybrids, grown for appearance and graded into specific sizes. Heirlooms (heritage tomatoes in the UK) are non-hybrid tomatoes; often the "ugly" tomatoes at the Farmers Market. They have deep cracks and irregular shapes, and come in a stunning array of colors. The most important distinction, however, is found in the flavor: heirloom tomatoes are grown for flavor. 

    What can you serve with Eggplant & Tomato Stacks?

    Tomato stacks are delicious served all by themselves, as a light lunch or dinner. They also make a tasty appetizer or side, balancing out heavier dishes like steak, chicken, or even pasta with their light, fresh flavors.

    Can Eggplant & Tomato Stacks be made ahead of time?

    There are two ways to go about making tomato stacks ahead of time.
    You can prep the eggplant slices and vinaigrette a day ahead; or you can go as far as assembling the stacks a day ahead of time, waiting to add the final feta and basil garnish until just before serving.

    Side view of tomato and eggplant stack in salad bowl.

    More Garden Fresh Recipes

    • Fresh Cherry Tomato Tart
    • Roasted Ratatouille with Pan-fried Onions
    • Cheesy Zucchini Casserole with Tomatoes
    • Garden-fresh Summer Pasta Salad

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    5 from 5 votes

    Grilled Eggplant & Tomato Stacks

    Grilled Eggplant & Tomato Stacks are a summer luxury; fresh, seasonal, and delicious to the last bite. Serve as a quick, easy appetizer, light meal, or side for grilled steak, chicken, or fish.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Salad, Side Dish
    Cuisine: American, Seasonal
    Diet: Gluten Free, Vegetarian
    Prep Time:15 minutes
    Cook Time:10 minutes
    Total Time:25 minutes
    Servings: 4 stacks
    Calories: 300kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Barbecue Grill or stovetop grill pan
    • 1 pastry brush

    Ingredients

    US Customary - Metric
    • 2 - 3 large tomatoes ; use heirloom varieties if possible
    • 1 large eggplant or two small
    • 2 tablespoons olive oil
    • ½ cup crumbled feta cheese
    • 1 handful fresh basil ; chiffonade
    Vinaigrette
    • ¼ cup olive oil divided
    • ¼ cup balsamic vinegar
    • 2 teaspoons honey or agave
    • 1 teaspoon dry mustard
    • 1 clove garlic minced
    • ¼ teaspoon kosher salt
    • ¼ teaspoon freshly ground pepper

    Instructions

    Make Vinaigrette

    • In a small bowl, whisk together Vinaigrette ingredients. Set aside.

    Prepare Eggplant

    • Slice eggplant horizontally into ⅜-inch to ½-inch rounds.
      Brush eggplant slices with olive oil and lightly season with salt and pepper.
    • Grill the eggplant rounds over medium on outdoor barbecue (or in a grill pan on the stove) until tender; about 10 minutes. Turn halfway through.
      Allow to cool completely.

    Assemble Stacks

    • Slice tomatoes horizontally into ⅜-inch to ½-inch rounds.
    • Set one tomato layer on a plate. Top with grilled eggplant, and then drizzle with a tablespoon of vinaigrette and and a sprinkle of fresh basil.
      Repeat to make a second layer.
      Top with a final tomato layer, and generously garnish each stack with crumbled feta and fresh basil.
      If the eggplant slices are smaller across than the tomato slices, use two for one layer. (Likewise, if the tomatoes are smaller, use more for that layer.)

    Notes

    Stacks can be assembled up to a day ahead of time. Wait to add the final feta and basil garnish until just before serving.

    Nutrition

    Serving: 1stack | Calories: 300kcal | Carbohydrates: 19g | Protein: 5g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 17mg | Sodium: 373mg | Potassium: 627mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1270IU | Vitamin C: 22mg | Calcium: 125mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

    Originally published August 5, 2016. Post has been updated with new images, content, and recipe directions to improve reader experience.

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

    Reader Interactions

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    1. Gwynn says

      August 30, 2022 at 10:49 am

      5 stars
      Such a delicious recipe and it looked so beautiful when I served it at a recent gathering. Everyone loved them!

      Reply
    2. Tayler says

      August 30, 2022 at 10:42 am

      5 stars
      I made these with dinner last night and they were amazing! So flavorful and loved by the whole family.

      Reply
    3. Ieva says

      August 30, 2022 at 10:29 am

      5 stars
      We served it on a bed of fluffy couscous and made it into a main meal! Lovely flavours, and one of the best recipes for a healthy weeknight dinner! Will definitely make these stacks again 🙂

      Reply
      • Renée says

        August 30, 2022 at 10:37 am

        Couscous is a great pairing!

        Reply
    4. Mirlene says

      August 30, 2022 at 10:23 am

      5 stars
      This was one healthy dish to make. Love the eggplant and heirloom tomatoes together. Had this for lunch and it was delicious.

      Reply
      • Renée says

        August 30, 2022 at 10:36 am

        They make such a tasty combination!

        Reply
    5. Dannii says

      August 30, 2022 at 10:16 am

      5 stars
      This was delicious. So light and fresh and our guests loved it too.

      Reply
    6. Pech says

      September 04, 2014 at 2:53 pm

      I am still so into tomatoes, I don't know if there is an over-saturation part for me. I really like this alternate stack way of enjoying tomatoes rather than traditional caprese

      Reply
    7. Marlynn @UrbanBlissLife says

      September 04, 2014 at 8:42 am

      I love heirloom tomatoes too! This looks fabulous.

      Reply
    8. Bee says

      September 03, 2014 at 5:17 pm

      Nice recipe! I am always looking for a recipe that really features the heirlooms since they are so pretty--this one does just that! Great work 🙂

      Reply
      • Renée ♥ says

        September 04, 2014 at 7:20 am

        We picked all the veggies for these up at the Hollywood Farmers Market [Portland] last Saturday. We've never been to that one before, but I know we will be going back - there was such a wide selection of beautiful veggies and fruit.

        Reply
    9. Prairie Gal Cookin' says

      September 03, 2014 at 2:55 pm

      This is such a great idea! I would love one right now... Thank you for sharing 🙂

      Reply
    10. Melinda says

      September 03, 2014 at 9:37 am

      I don't think I've ever actually eaten eggplant! This looks like a nice recipe to have on hand for when we host some of our vegetarian fans!

      Reply
    11. Lindsay says

      September 03, 2014 at 6:27 am

      These sound delicious!

      Reply
    12. Laetitia - French Fries and Apple Pie says

      September 02, 2014 at 8:40 pm

      This dish looks absolutely delicious and very healthy too!
      I am not so much into tomatoes but heirloom kind are definitely my favorites and I LOVE eggplants... no matter how they are cooked, just love them! I actually want to try and make baba ganoush recipe. Have you ever had that?

      Reply
      • Renée ♥ says

        September 03, 2014 at 8:49 am

        I love the heirloom tomatoes - they seem to have so much more flavor than their bio-engineered counterparts, and this time of year they are so sweet and luscious. Just a side note: I made a simple tomato-feta bisque last night with the leftovers from this post, and it was fantastic. As for baba ganoush, I've made it many times - it is so easy! I will have to write up a post for it. Thanks for the idea!

        Reply
    13. Create/Enjoy says

      September 02, 2014 at 6:24 pm

      Ooh, sounds delicious! I love having new things to do with the amazing fresh tomatoes we get in our CSA and sometimes garden this time of year.

      Reply
    14. kelsey says

      September 02, 2014 at 1:55 pm

      i absolutely love this! gorgeous photos and i have a TON of tomatoes at home right now that need eating. 😀
      http://www.ladiesinnavy.com

      Reply
    15. Rachel says

      September 02, 2014 at 1:30 pm

      This is such a cute idea! So summery

      Reply

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