Vegetarian Recipes Tested from Kara's Kitchen

GRILLED EGGPLANT
STACKS WITH TOMATO
AND SOY FETATapered eggplants and a mix of large and
medium tomatoes will give your stacks a
more graceful appearance.
1 cup loosely packed fresh basil leaves
½ cup extra-virgin olive oil
2 medium eggplants (1 ¾ to 2 lb total)
1 large tomato (about 4 inches in
diameter) and 2 medium
tomatoes (about 2 ½ inches in
diameter)
¾ cup tofu feta

Garnish: finely shredded fresh basil leaves

Blend basil with oil and ½ teaspoon salt in blender until finely chopped. Let stand to let the oil settle to the top and basil pulp at the bottom. Pour off basil oil in a small dish and set aside. Place pulp in another small dish and set aside.

Cut bottom of eggplants, then cut 6 (1/2-inch thick) crosswise rounds from each, starting from cut end. Reserve remaining eggplant for another use. Cut 4 (1/2-inch thick) rounds from large tomato and 2 center slices (1/2-inch thick) from each medium tomato, reserving remaining tomato for another use.

Lightly brush eggplant rounds on both sides with basil oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Grill on a lightly oiled grill rack, turning over occasionally, lightly brushing eggplant with more basil occasionally if it looks dry, until eggplant is very tender, 6 to 10 minutes.

To Make Stacks:
On baking pan, arrange 4 largest eggplant rounds side by side and spread each with generous ½ teaspoon of reserved basil pulp, then top each with 1 to 4 largest tomato rounds. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta. Make another layer with medium-size eggplant rounds, basil pulp, medium tomato rounds, salt, pepper, and feta, then top with remaining eggplant and feta.

Set baking pan on grill and cook stacks, with grill cover closed, until heated through and cheese on top is softened, about 3 minutes. Note: if using stovetop grill, place pan in oven pre-heated at 500 on top rack until cheese is melted and warmed throughabout 3 minutes. Transfer stacks to 4 plates and drizzle plates with reserved basil oil

Soy Feta : One block on tofu crumbled, lemon juice to taste and soy parmesan until texture is of feta! Let set overnight is best! You only need 3/4 cup for this recipe! Save the rest for another dish!