Monday, August 8, 2016

Grilled Eggplant, Zucchini and Gouda Stacks

Eggplant, you either love it or hate it.  I'm definitely a lover!  If you are too, you're gonna want to make this.  If you're not a lover, no worries, you can skip the eggplant and use zucchini only. And if you've never tried don't know what you're missing.  August is the best time for fresh local eggplant, so now's the time.  There are so many varieties of eggplant available now. Shapes, colors and flavors vary but any type will work in this recipe.

This light and easy recipe takes advantage of the end of the summer bounty of fresh veggies you can get right now at your Farmers' Market.  August is peak season not only for eggplant, but for zucchini and fresh Jersey tomatoes.  And for those of you lucky enough to have access to Jersey tomatoes, you know there is nothing else like them!

These cheesy stacks are ready to eat in under 30 minutes.  I eat this as a main dish,  but it also makes a great first course or side dish.  Leftover stacks are great as sandwich.  Heat them up, place on a crusty roll drizzled with a little olive oil and balsamic or spread with some pesto.  

Recipe developed for Beemster

Prep time: 
Cook time: 

Serving size: 4

3 tablespoons olive oil 
2 large cloves garlic, minced 
1/2 teaspoon salt 
1 small eggplant (about 12 oz.) sliced into 1/2-inch thick slices 
1 large zucchini (about 12 oz.) sliced into 1/4-inch thick slices 
1 medium tomato, thinly sliced 
1 cup finely shredded Beemster Paradiso Gouda (about 4 oz.) 

Combine olive oil, garlic and salt. Toss with eggplant and zucchini. Arrange eggplant and zucchini on grill and cook 4 minutes turning once, or until tender-crisp. Sprinkle Beemster evenly over vegetables and grill 1 minute or until Beemster is just melted.

To make stacks, arrange 4 eggplant slices on foil tray. On each eggplant slice arrange tomato and a few zucchini slices. Repeat layer once then top with eggplant slice. Place tray on grill and cook 2 minutes or until heated through. Serve with additional shredded Beemster and garnish with basil.

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