Grilled Marinated Eggplant Tower with Feta Mousse
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
4
1 hour 30 minutes
Prep time
30 minutes
Marinade/Proof time
20 minutes
Cook time
30 minutes
Resting time
10 minutes
Inspired by Mediterranean dishes that combine smokiness from grilled vegetables with the creamy richness of feta so often found in various Levantine cuisines. Exploring textures in food enhances both the visual and sensory experience. The combination of grilled eggplant and feta is a classic that marries well with various herbal and acidic profiles, creating a refreshing dish suitable for elegant presentations or casual gatherings alike.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
-
2 large Eggplants (sliced into 5mm thick rounds)
-
50 millilitres Olive oil (for brushing)
-
30 millilitres Balsamic vinegar (for marinating)
-
3 cloves Garlic (minced)
-
10 grams Fresh basil (chopped)
-
to taste grams Salt
-
to taste grams Black pepper
-
200 grams Feta cheese (crumbled)
-
100 grams Cream cheese (softened)
-
50 millilitres Greek yogurt (for lightness)
-
20 millilitres Lemon juice
-
30 grams Black olive tapenade (for serving optional)
-
1 large Zest of lemon
Instructions
- 1. Prepare the Eggplant Marinade: In a mixing bowl, combine the balsamic vinegar, minced garlic, chopped basil, olive oil, salt, and black pepper. Whisk until well blended.
-
2.
Marinate the Eggplant:
Layer the eggplant slices in a baking tray and pour the marinade evenly over them. Let marinate for at least 20 minutes.
Ensure the eggplant is evenly coated with the marinade for optimal flavour.
-
3.
Grill the Eggplant:
Preheat the grill or griddle pan over medium heat. Grill each slice of marinated eggplant for about 3-4 minutes on each side or until crispy and slightly charred. Remove from grill and set aside to cool.
Do not overcrowd the grill; work in batches if needed to achieve even cooking and charring.
-
4.
Prepare the Feta Mousse:
In a food processor, blend the crumbled feta, softened cream cheese, Greek yogurt, lemon juice, and lemon zest until smooth and creamy. Scrape down the sides as needed. Adjust seasoning with salt and pepper if required.
Be careful not to over-process; the mousse should remain fluffy.
-
5.
Assemble the Eggplant Towers:
On a serving plate, begin the assembly by layering grilled eggplant slices with generous dollops of feta mousse in between. Create 3-4 layers, depending on the height desired.
Ensure even distribution to avoid any one layer being too heavy.
- 6. Serve with Optional Tapenade: For a finishing touch, spoon some black olive tapenade on the side of the dish for added depth of flavour.
Tips and Variations
- For variation, try adding roasted red peppers between the layers for additional flavour and texture.
- If you prefer a lighter version, substitute cream cheese with ricotta cheese in the feta mousse.
- This dish can be made ahead of time; marinate the eggplant and prepare the mousse a day in advance, then grill and assemble just before serving.
Equipment Required
Suggested Pairings
Sides
-
The peppery arugula complements the creamy feta mousse and adds freshness to the dish.
-
A cooling mint yogurt sauce pairs beautifully and balances the rich flavours of the dish.
Drinks
-
The acidity in this wine will cut through the richness of the dish, enhancing the overall dining experience.
-
The refreshing bubbles and citrus notes will complement the dish nicely without overshadowing it.
Other Food Dishes
-
The sweetness of roasted tomatoes is a delightful contrast to the savouriness of the eggplant.
-
Crunchy falafel would add a different texture, making for a well-rounded meal.