Directions:
- Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped. Pour into a paper-towel- or coffee-filter-lined sieve set over a bowl and let drain 20 minutes. Gather together sides of towel or filter and press gently on it to extract more oil. (You will have a generous 1/3 cup oil.) Reserve 1 tablespoon basil oil separately for serving. Scrape basil solids into a small bowl and reserve.
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see Grilling Procedure, below.
- While grill heats, cut off bottoms of eggplants, then cut 6 (1/2-inch-thick) crosswise rounds from each, starting from cut end. Reserve remaining eggplant for another use. Cut 4 (1/3-inch-thick) rounds from large tomato and 2 center slices (1/3 inch thick) from each medium tomato, reserving remaining tomato for another use.
- Lightly brush eggplant rounds on both sides with basil oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill on a lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, lightly brushing eggplant with more basil oil occasionally if it looks dry, until eggplant is very tender, 6 to 10 minutes. (Leave gas grill on.)
- Make stacks: On baking pan, arrange 4 largest eggplant rounds side by side and spread each with a generous 1/2 teaspoon of reserved basil solids, then top each with 1 of 4 largest tomato rounds. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta. Make another layer with medium-size eggplant rounds, basil solids, medium tomato rounds, salt, pepper, and feta, then top with remaining eggplant and feta.
- Set baking pan on grill and cook stacks, with grill cover closed, until heated through and cheese on top is softened, about 3 minutes. Transfer stacks to 4 plates and drizzle plates with reserved basil oil.
- Grilling Procedure If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
- Hot: When you can hold your hand there for 1 to 2 seconds
- Medium-hot: 3 to 4 seconds
- Low: 5 to 6 seconds
- If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
- Cooks' note: If you aren't able to grill outdoors, cook eggplant in a hot lightly oiled large (2-burner) ridged grill pan over moderately high heat, turning over once, about 20 to 25 minutes total. Bake stacks in shallow baking pan in a preheated 450°F oven, about 8 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 383.83 Kcal (1607 kJ) | ||
| Calories from fat | 306.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.1g | 52% | |
|---|---|---|---|
| Cholesterol | 18.92mg | 6% | |
| Sodium | 244.93mg | 10% | |
| Potassium | 658.27mg | 14% | |
| Total Carbs | 16.46g | 5% | |
| Sugars | 11.29g | 45% | |
| Dietary Fiber | 7.38g | 30% | |
| Protein | 5.88g | 12% | |
| Vitamin C | 12mg | 20% | |
| Iron | 0.4mg | 2% | |
| Calcium | 140.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 116.64 Kcal (488 kJ) | ||
| Calories from fat | 93.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.36g | 52% | |
|---|---|---|---|
| Cholesterol | 5.75mg | 6% | |
| Sodium | 74.43mg | 10% | |
| Potassium | 200.03mg | 14% | |
| Total Carbs | 5g | 5% | |
| Sugars | 3.43g | 45% | |
| Dietary Fiber | 2.24g | 30% | |
| Protein | 1.79g | 12% | |
| Vitamin C | 3.6mg | 20% | |
| Iron | 0.1mg | 2% | |
| Calcium | 42.7mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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