Grilled Eggplant Stacks with Avocado Basil Pesto

Grilled Eggplant Stacks with Avocado Basil Pesto


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Use it on the eggplant stacks and still have some leftover for other food! This pesto is great on vegetables, meat, noodles, bread, or on a sandwich. The colorful stacks of vegetables make this a pleasing dish to look at and eat!

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Time needed

10 min cooking

Serving Size / Yield

3 stacks


  • 3 Tbs. avocado basil pesto
  • 1 large eggplant
  • 2 large tomatoes, sliced
  • 3/4 C. crumbled feta
  • 3- Tbs. oil
  • Avocado Basil Pesto:
  • 1 avocado
  • 1 C. fresh basil leaves
  • 1/3 C. pine nuts
  • 3 cloves garlic, peeled and chopped
  • juice of 1 lemon
  • 2 Tbs. oil
  • salt and pepper, to taste

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To make the avocado basil pesto, peel the avocado and cut it into chunks. Put all the ingredients for the pesto in a blender and blend until smooth. Season with salt and pepper to taste.

Slice the eggplant into 1/2 in. round slices and brush with oil. Grill the slices until golden on both sides. On a baking tray, place the 3 largest eggplant rounds and spread with the pesto. Place a tomato slice on top and sprinkle with feta. Repeat with another layer of eggplant, pesto, and tomato. Top with the remaining eggplant and feta. Place the stacks back on the grill until the feta has softened and browned.

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