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Grilled Eggplant and Tomato Stacks

4 servings



Nutritional Facts Per Serving

7.1 g
8.4 g
2.2 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 203
  • Fat 16.2 g
    • Saturated   5.9 g
    • + Trans 
  • Cholesterol 15 mg
  • Sodium   207 mg
  • Carbohydrate 8.4 g
    • Fibre   2.2 g
    • Sugars  
  • Protein 7.1 g
    • Vitamin A 15 %
    • Vitamin C 13 %
    • Calcium 6 %
    • Iron 7 %


Preheat your barbecue or indoor grill to medium-high.
Lightly brush the eggplant with the 2 Tbsp. oil and season with salt and pepper. Grill eggplant two minutes per side, or until nicely coloured and just tender. Set the eggplant on a plate and cool to room temperature. Carefully spread one side of eight of the eggplant slices with goat cheese. Now spread those slices with pesto, and then set a tomato slice on each of them. Stack two of the tomato topped eggplant slices together and set on a plate. Repeat with the remaining topped eggplant slices. Top each stack with one of the remaining slices of grilled eggplant. Drizzle with olive oil and balsamic vinegar and serve.

Serving Suggestions

To turn this dish from an appetizer to a light lunch or dinner entrée, serve it with a mixed green salad or pasta salad. If you to do the latter, you’ll find several recipes to choose from in our website collection, such as Tuna Pasta Salad, and Rotini Pasta Salad with Smoked Salmon and Asparagus.

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