Friday, March 21, 2014

Recipe ReDux Post # 21: Mediterranean Grilled Eggplant Stack


March Recipe ReDux put a super fun twist on the theme of St. Patrick’s Day.  In the spirit of “celebrating the ‘patty’ all month long”. We were encouraged to come up with our own patty recipe, but take it a step further and stack em’! I adore grilled eggplant (eat it almost daily) so I knew I had to do a veggie stack incorporating it.  I often pair it with red peppers so I know those had to be in there too.  The theme I chose was Mediterranean and I brought the veggies together (or shall I say stacked them) with olives, basil, hummus and then topped the stacks with the amazing combo of creamy feta cheese and crunchy walnuts.  These taste amazing and I hope you will try them!!  Do not be intimidated by the stacking aspect, it’s quite easy and I have some step by step pics in this post to give you the visuals.  So veggie stack away and check out the other cool “patty stacks” by the Recipe Reduxers listed below :) 
Ingredients:
1 large eggplant
2 red bell peppers
¼ cup pre-prepared hummus
8 small green or black olives, sliced
4 large fresh basil leaves
4 teaspoons reduced fat feta cheese
2 teaspoons chopped walnuts
cooking spray
Directions:
Preheat oven to 425 degrees. Cut the eggplant into twelve ¼ inch rounds and place on a clean plate or cutting board. 

Cut the top and bottoms off of the peppers, then cut in half lengthwise.



Cut each of the pepper halves into 4 squares (to get a total of eight squares from each pepper, 16 altogether) 

Coat a large baking sheet with cooking spray, and arrange the pepper and eggplant slices on it. Roast on the top rack of the oven about 15 minutes, until starting to soften and brown. Remove from the oven, flip the slices over and return to the oven to roast again for about 5-7 minutes.  Remove from the oven again let cool. Meanwhile chop up the olives and walnuts.
Assemble the stacks as follows:
Start with one round of eggplant, spread with 1 teaspoon hummus, top with 2 pepper squares and one basil leaf.  

Then add another eggplant round on top. Spread the second eggplant round with 1 teaspoon hummus, add 2 pepper squares and 2 olives chopped.  

Place the third and final eggplant round on top, spread with one teaspoon hummus and sprinkle on 1 teaspoon feta cheese and ½ teaspoon walnuts. Repeat this process 3 more times for a total of 4 eggplant and pepper stacks.
Makes 4 “stacks”, four servings

Serving size: 1 stack  Calories 100 Protein 3 g Carb 14 g Fiber 7 g Sugars 6 g Fat 4 g Saturated fat 0  g Sodium 210 mg


2 comments:

Kat @ Eating The Week March 21, 2014 at 10:13 AM  

These sound tasty, especially with the green olives hiding in there.

Jennifer March 21, 2014 at 1:22 PM  

I love grilled eggplant. Great idea.

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