Table of Contents
Discover a delicious and healthy recipe that combines the rich flavors of sun-dried tomato aioli with the smoky taste of grilled eggplant. Perfect for appetizers or a light meal, this stack is easy to prepare and visually appealing.
Ingredients Needed
- 1 large eggplant, sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup mayonnaise or Greek yogurt
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- Fresh basil leaves for garnish
Preparing the Sun-Dried Tomato Aioli
In a small bowl, combine the chopped sun-dried tomatoes, mayonnaise or Greek yogurt, minced garlic, and lemon juice. Mix well until smooth. For a creamier texture, you can blend the mixture in a food processor. Set aside to allow the flavors to meld.
Grilling the Eggplant
Preheat your grill to medium-high heat. Brush the eggplant slices with olive oil and season with salt and pepper. Grill the slices for about 3-4 minutes on each side until they are tender and have nice grill marks. Remove from the grill and set aside.
Assembling the Stack
Lay a grilled eggplant slice on a serving plate. Spread a generous layer of sun-dried tomato aioli on top. Add another grilled eggplant slice and repeat the process to create a stack of 2-3 layers, finishing with a dollop of aioli on top.
Garnishing and Serving
Garnish the stack with fresh basil leaves for added flavor and color. Serve immediately as a delightful appetizer or light main course. This dish pairs well with crusty bread or a fresh salad.