Rusty's Rockin' Vegetable Tower with Feta

As it’s late September, it’s a little late in the season to find produce tables at farmers’ markets overflowing with locally grown eggplant  and tomatoes. Nevertheless, there could be some stragglers out there, as well as greenhouse or hothouse tomatoes. If you really want to try this recipe now — and I highly rec0mmend you do — there’s no shame or guilt in buying your produce out of season. It just won’t have the flavor punch that produce eaten in season does.

The following recipe comes from Rusty Winkstern or the Monument Café and Market in Georgetown, Texas.

Eggplant & Tomato Tower with Feta

For the marinade

•  3 Tablespoons balsamic vinegar
• 2 teaspoons minced fresh rosemary leaves
• Salt and freshly ground pepper to taste
• 1/4 cup, plus 2 Tablespoons olive oil

For the Tower

• 1 medium eggplant ( about 1 pound)
• 2 medium tomatoes
• 1/4  pound feta cheese, crumbled

Kitchen gear

• Stove top grill pan
• Cooking oil spray
• Flexible spatula
• Domed lid, or small saucepan to use as cover
• Serving platter
  

Directions

1. Preheat your pan on medium high heat.
2. Whisk together the balsamic vinegar, rosemary, salt and pepper.
3. Add the olive oil slowly, whisk together.
4. Peel eggplant and cut into 1/3 inch slices crosswise.
5. Cut the tomatoes crosswise into 1/3 inch thick slices.
6. Place vegetables on a tray or in a glass baking dish.
7. Brush generously with dressing, let vegetables marinate 5 – 10 minutes before grilling.
8. You should have 8 slices of eggplant and 8 slices of tomato.
9. Spray grill pan with cooking oil.
10. Grill the eggplant until cooked through about 2 – 3 minutes brush with dressing when you turn the eggplant, transfer to rack to keep warm.
11. Grill the tomato slices about 30 seconds each side, do not overcook!
12. To make four towers: Alternate a slice of eggplant with tomato. Place crumbled feta on each vegetable tower.
13. Return to grill, cover and cook an additional 2 – 3 minutes or until the feta melts.

Serves 4 as a side dish, serves 2 as an entree (with crusty bread and green salad).

NOTE: This would also make a great sandwich filling on slices of Italian bread rubbed with garlic and grilled.