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Grilled Eggplant and Heirloom Tomato Stacks With Basil and Tomato Coulis

 
One serving costs about $2.88 One serving costs about $2.88

$2.88 per serving

7 people like this recipe

7 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

5 father's day,4th of july,summer,vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish
spoonacular Score:84%

Spoonacular Score: 84%

 

You can never have too many side dish recipes, so give Grilled Eggplant and Heirloom Tomato Stacks With Basil and Tomato Coulis a try. For $2.05 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 5 servings with 206 calories, 11g of protein, and 17g of fat each. This recipe from Foodista has 7 fans. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free, primal, vegetarian, and ketogenic diet. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of olive oil, pecorino romano cheese, plum tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is solid. Try Grilled Eggplant & Tomato Stacks, Grilled Eggplant, Tomato and Feta Stacks, and Grilled Eggplant Stacks With Tomato And Feta for similar recipes.

Ingredients

Servings:
15 large
15 large basil leaves
basil leaves
some
some black bell pepper
black bell pepper
1 large
1 large eggplant
eggplant
1 small
1 small garlic clove
garlic clove
1 cup
1 cup goat cheese
goat cheese
2 Tbsps
2 Tbsps olive oil
olive oil
0.25 cups
0.25 cups pecorino romano cheese
pecorino romano cheese
8 oz
8 oz plum tomatoes
plum tomatoes
some
some salt
salt
0.75 cups
0.75 cups tomato
tomato
2 large
2 large tomatoes
tomatoes
15 large basil leaves
15 large
basil leaves
some black bell pepper
some
black bell pepper
1 large eggplant
1 large
eggplant
1 small garlic clove
1 small
garlic clove
1 cup goat cheese
1 cup
goat cheese
2 Tbsps olive oil
2 Tbsps
olive oil
0.25 cups pecorino romano cheese
0.25 cups
pecorino romano cheese
8 oz plum tomatoes
8 oz
plum tomatoes
some salt
some
salt
0.75 cups tomato
0.75 cups
tomato
2 large tomatoes
2 large
tomatoes

Equipment

food processor
food processor
baking pan
baking pan
sauce pan
sauce pan
broiler
broiler
grill
grill
knife
knife
bowl
bowl
oven
oven
food processor
food processor
baking pan
baking pan
sauce pan
sauce pan
broiler
broiler
grill
grill
knife
knife
bowl
bowl
oven
oven


Instructions

  1. Prepare Tomato Coulis:
  2. Make shallow incisions with a paring knife around the tomato stems and scoop out the stems.
  3. Make a shallow X-incision in bottom of tomatoes.
  4. Bring a large saucepan of water to a rolling boil.
  5. Plunge tomatoes into water for 10 seconds.
  6. Remove and submerge tomatoes in bowl of ice water.
  7. Remove the cooled tomatoes from the water.
  8. Peel away skin.
  9. Remove seeds and coarsely chop tomatoes.
  10. Combine tomatoes, garlic and olive oil in bowl of food processor.
  11. Process until smooth.
  12. Add salt and pepper.
  13. Let Tomato Coulis stand at room temperature for one hour before serving.
  14. Prepare Eggplant:
  15. Preheat oven broiler or prepare grill.
  16. Lightly brush eggplant slices on both sides with olive oil.
  17. Sprinkle with salt and pepper.
  18. Arrange on baking tray and grill in oven, turning once, until golden brown, about 3 minutes per side.
  19. Or grill on barbecue, turning, until golden brown and cooked through.
  20. Arrange Stacks:
  21. Combine garlic and goat cheese in a small bowl.
  22. Add salt and freshly ground black pepper to taste.
  23. Arrange 1/2 of the eggplant slices on platter.
  24. Spoon 2 teaspoons goat cheese over.
  25. Top with 1 basil leaf.
  26. Place second eggplant slice on basil leaf.
  27. Top with one teaspoon goat cheese and basil leaf.
  28. Lightly drizzle 2-3 teaspoons Tomato Coulis over and around the eggplant stack.
  29. Garnish with one teaspoon grated Pecorino Romano cheese.
  30. Serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.96
Ingredient
15 larges basil leaves
some black bell pepper
1 large eggplant
1 small garlic clove
1 cup goat cheese
2 tablespoons olive oil
¼ cups pecorino romano cheese
8 ounces plum tomatoes
¾ cups tomato
2 larges tomatoes
Price
$0.24
$1.87
$1.52
$0.07
$7.62
$0.33
$0.50
$0.85
$0.42
$1.37
$14.78

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
261 Calories
12g Protein
17g Total Fat
15g Carbs
36% Health Score
Limit These
Calories
261
13%

Fat
17g
26%

  Saturated Fat
8g
52%

Carbohydrates
15g
5%

  Sugar
10g
12%

Cholesterol
26mg
9%

Sodium
432mg
19%

Get Enough Of These
Protein
12g
26%

Vitamin C
116mg
142%

Vitamin A
4077IU
82%

Vitamin B6
0.53mg
27%

Manganese
0.53mg
26%

Vitamin K
27µg
26%

Copper
0.51mg
26%

Fiber
6g
24%

Phosphorus
230mg
23%

Vitamin E
3mg
21%

Potassium
722mg
21%

Folate
82µg
21%

Vitamin B2
0.32mg
19%

Calcium
147mg
15%

Magnesium
47mg
12%

Vitamin B3
2mg
12%

Vitamin B1
0.16mg
11%

Iron
1mg
11%

Vitamin B5
0.95mg
10%

Zinc
1mg
8%

Selenium
2µg
3%

Vitamin B12
0.14µg
2%

Vitamin D
0.21µg
1%

covered percent of daily need

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