Sign In
Forgot your password?
Don't have an account? Register Here
Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

Get Social
Side Dishes

Grilled Eggplant, Tomato, Feta Stacks

Serving Size:Serves 4


  • 3 Tablespoons Brennan's Red Wine Vinegar
  • 2 teaspoons minced fresh rosemary leaves
  • Salt and freshly ground black pepper
  • 1/4 cup plus 2 Tablespoons Brennan's Cellars Extra Virgin Olive Oil
  • 1 medium (about 1 pound) Eggplant
  • 2 medium (3/4 pound) tomatoes
  • 1/4 pound feta cheese, crumbled



This flavorful dish can serve as a vegetarian main course or a side dish to any grilled or roasted meat. Serves 4.


Prepare the grill so that the temperature on 1 side is hot and the other is just medium-low (you should be able to hold your hand 5 inches about the grill for about 5 seconds). 

Whisk together the vinegar, rosemary, and salt and pepper, to taste. Slowly whisk in the olive oil. 

Peel the eggplant and cut crosswise into 1/3-inch slices (12 slices total). Cut the tomatoes crosswise into 1/3-inch slices (8 slices total). Place the vegetables on a tray and brush generously with the dressing. 

On the grill's hot side, grill the eggplant until just cooked through, 2 to 3 minutes per side, brushing with more of the dressing. Grill the tomato slices for 1 minute per side. (The vegetables should retain their shape.) 

Transfer the vegetables to a tray as they finish grilling. Arrange 4 stacks of vegetables on the cooler side of the grill: start with the eggplant, add a slice of tomato, then add some crumbled cheese. Repeat. Cover the grill and cook the stacks or 3 to 5 more minutes or until the feta melts. Serve immediately. 

Rate / Add your own comment
Rate this Recipe: