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Grilled Eggplant and Heirloom Tomato Stacks With Basil and Tomato Coulis

 
One serving costs about $2.51 One serving costs about $2.51

$2.51 per serving

8 people like this recipe

8 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

5 father's day,4th of july,summer,gluten-free,primal,gluten free,primal side dish
spoonacular Score:67%

Spoonacular Score: 67%

 

Grilled Eggplant and Heirloom Tomato Stacks With Basil and Tomato Coulis is a gluten free and primal side dish. One portion of this dish contains about 12g of protein, 17g of fat, and a total of 238 calories. This recipe serves 5. For $2.51 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from Foodista has 8 fans. If you have garlic clove, tomato coulis, eggplant, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is super. Grilled Eggplant and Heirloom Tomato Stacks With Basil and Tomato Coulis, Grilled Eggplant & Tomato Stacks, and Grilled Eggplant, Tomato and Feta Stacks are very similar to this recipe.

Ingredients

Servings:
15 large
15 large basil leaves
basil leaves
15 large
15 large basil leaves
basil leaves
some
some black pepper
black pepper
1 large
1 large eggplant
eggplant
1 small
1 small garlic clove
garlic clove
1 cup
1 cup mild goat cheese
mild goat cheese
2 Tbsps
2 Tbsps olive oil
olive oil
0.25 cup
0.25 cup pecorino romano cheese
pecorino romano cheese
0.25 cup
0.25 cup pecorino romano cheese
pecorino romano cheese
8 ounces
8 ounces plum tomatoes
plum tomatoes
some
some salt
salt
0.75 cup
0.75 cup tomato coulis
tomato coulis
2 large
2 large garden tomatoes
garden tomatoes
15 large basil leaves
15 large
basil leaves
15 large basil leaves
15 large
basil leaves
some black pepper
some
black pepper
1 large eggplant
1 large
eggplant
1 small garlic clove
1 small
garlic clove
1 cup mild goat cheese
1 cup
mild goat cheese
2 Tbsps olive oil
2 Tbsps
olive oil
0.25 cup pecorino romano cheese
0.25 cup
pecorino romano cheese
0.25 cup pecorino romano cheese
0.25 cup
pecorino romano cheese
8 ounces plum tomatoes
8 ounces
plum tomatoes
some salt
some
salt
0.75 cup tomato coulis
0.75 cup
tomato coulis
2 large garden tomatoes
2 large
garden 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: $2.65
Ingredient
15 larges basil leaves
15 larges basil leaves
some black pepper
1 large eggplant
1 small garlic clove
1 cup mild goat cheese
2 tablespoons olive oil
¼ cups pecorino romano cheese
¼ cups pecorino romano cheese
8 ounces plum tomatoes
¾ cups tomato coulis
2 larges garden tomatoes
Price
$0.24
$0.24
$0.01
$1.52
$0.07
$7.62
$0.33
$0.50
$0.50
$0.85
$0.33
$1.07
$13.27

Nutritional Information

Quickview
257 Calories
13g Protein
18g Total Fat
11g Carbs
15% Health Score
Limit These
Calories
257k
13%

Fat
18g
28%

  Saturated Fat
9g
57%

Carbohydrates
11g
4%

  Sugar
7g
8%

Cholesterol
31mg
10%

Sodium
490mg
21%

Get Enough Of These
Protein
13g
28%

Vitamin A
1829IU
37%

Vitamin K
28µg
27%

Vitamin C
21mg
27%

Copper
0.5mg
25%

Phosphorus
250mg
25%

Manganese
0.47mg
24%

Calcium
198mg
20%

Fiber
4g
18%

Potassium
574mg
16%

Vitamin B6
0.32mg
16%

Vitamin B2
0.27mg
16%

Vitamin E
1mg
13%

Folate
49µg
12%

Magnesium
41mg
10%

Iron
1mg
9%

Vitamin B1
0.13mg
8%

Vitamin B3
1mg
8%

Vitamin B5
0.74mg
7%

Zinc
1mg
7%

Selenium
3µg
4%

Vitamin B12
0.2µg
3%

Vitamin D
0.23µg
2%

covered percent of daily need

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