GRILLED EGGPLANT, TOMATO AND FETA STACKS | RECIPES | WW USA

Grilled eggplant, tomato and feta stacks | Recipes | WW USA image

Provided by @MakeItYours

Number Of Ingredients 10

1 Tbsp Fresh lemon juice
1 Tbsp Olive oil extra virgin
1 Tbsp Fresh oregano leaves (plus more for garnish)
0.25 tsp Minced garlic very finely minced
0.75 tsp Kosher salt divided (or to taste)
0.125 tsp Black pepper freshly ground (or to taste)
1 large Uncooked eggplant(s) trimmed, sliced into twelve 1/2-in rounds
2 spray(s) Cooking spray
2 large Fresh tomato(es) ends trimmed, cut into six slices each
0.75 cup(s) Crumbled feta cheese

Steps:

Preheat grill to medium-high.
Meanwhile, in a small bowl, combine lemon juice, oil, oregano, garlic and 1/4 teaspoon salt; set aside for flavors to blend.
Coat eggplant with cooking spray; sprinkle with remaining 1/2 teaspoon salt and pepper.
Grill eggplant until lightly charred and tender, turning as needed, about 8 to 10 minutes.
Flip eggplant over and brush with lemon mixture; top each with 1 slice tomato and 1 tablespoon feta. Cover grill and cook until tomato and feta soften slightly, about 1 minute.
Remove to a serving platter and garnish with addition oregano leaves, if desired. Yields 1 eggplant stack per serving.