Stacked Grilled Eggplant and Tomato Salad

Skip the lettuce and make this stacked roasted eggplant and tomato salad instead. Jump to the Roasted Eggplant and Tomato Stacked Salad Recipe or read on to see our tips for making it.

Stacked Grilled Eggplant and Tomato Salad

If you have a grill, use it. Otherwise, an indoor grill pan will do the trick. If you don’t have that, you can roast the eggplant (see our recipe below for tips).

Cooked Eggplant

We stack the grilled eggplant slices with fresh mozzarella, basil and tomatoes. You could sneak in a few slices of grilled summer squash, too.

How to Make a Stacked Salad with Eggplant, Tomato and Mozzarella

Easy Baba Ganoush RecipeYOU MAY ALSO LIKE: Making this baba ganoush recipe, an amazing roasted eggplant dip, at home is so simple. Serve with vegetables, sliced bread or baked pita chips. Jump to the Baba Ganoush Recipe.

Recipe updated, originally posted June 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne

Stacked Grilled Eggplant and Tomato Salad

  • PREP
  • COOK
  • TOTAL

An indoor grill pan or outdoor grill works perfectly fine for this. If you do not have either, try roasting the eggplant slices in a 400 degree oven for 20 minutes, flip then continue to roast another 10 to 20 minutes.

Makes 4 servings

You Will Need

2 medium eggplants (about 1 1/4 pounds each)

Salt

3 tablespoons extra-virgin olive oil, plus more for serving

2 to 3 medium tomatoes

8 ounces mozzarella

Handful fresh basil leaves

Balsamic vinegar

Directions

    Slice the stem end off of the eggplants, then slice the eggplant into 1-inch-thick rounds.

    Season with salt and set aside for 5 to 10 minutes. Brush the olive oil onto both sides and edges of the eggplant slices.

    Heat a grill pan over medium heat or heat a grill to medium. Transfer the eggplant to the grill pan and spread out into a single layer. Grill until the eggplant is tender and grill marks appear, about 5 minutes on each side.

    Meanwhile, slice the tomatoes and mozzarella cheese into 1/2-inch thick slices. Lightly season the tomatoes with salt.

    Make stacked salad by layering grilled eggplant, tomato, mozzarella and basil. Finish by lightly drizzling balsamic vinegar and a little olive oil on top.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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8 comments… Leave a Comment
  • Ciaochowlinda June 20, 2010, 8:20 am

    Your photographs make me want to leap into the computer and dig into those eggplant stacks. They look soooo inviting.

    Reply
  • Deb Jung June 17, 2010, 9:07 pm

    Great minds think alike! I just served these for dinner before logging on to check my mail!

    Reply
  • Wendy (The Local Cook) June 16, 2010, 8:57 am

    that looks delicious! Can’t wait for tomatoes and eggplants to come into season here.

    Reply
  • George June 15, 2010, 8:36 pm

    Wow…that looks so good…and veggies to boot!

    Reply
    • inspiredtaste June 16, 2010, 6:55 am

      Thanks guys we really appreciate the comments 🙂 , grilling the eggplant makes this dish for sure! So tender and sweet. Also, perfect for the season.

      Reply
  • Ciaochowlinda June 14, 2010, 6:58 pm

    I love the flavors and the beautiful colors of this dish.

    Reply
  • DollyH June 14, 2010, 4:10 pm

    Great recipe! What a creative use for eggplant- so yummy for summer. I do a lot of cooking with all natural sea salt; and love how you used it here. SaltWorks has the largest variety of sea salt that I’ve found, and there is a wide amount of colors, textures, and flavors (a whole world of salt I just discovered). You should take a look- a lot of options to be completely creative in the kitchen. Free shipping too!

    Reply
  • Catalina June 14, 2010, 11:47 am

    Mmmmm I WANT to EAT this!! Yummy! I love roasted eggplant.

    Reply

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