Lighten up your routine and try a meatless dinner. Vegetables are packed with nutrients and an eggplant “steak” has a hearty texture that stands up well to grilling. Stack the eggplant with a slice of charred tomato and a spoonful of feta-and-spinach cream cheese, which will melt a little, becoming deliciously creamy. This is also a gorgeous first course for a patio party or gourmet side dish to accompany grilled fish or chicken.
For this recipe, look for large round tomatoes to match width of eggplant–they will make stacking easier and look more attractive. Larger eggplants are sometimes bitter. To take away the bitterness, slice into rounds, then liberally rub with salt and place in a sieve set in a sink. Let stand at room temperature for at least 20 minutes. The salt will draw the bitterness up to the surface, forming small liquid beads. Rinse under cold running water, then pat dry with paper towels. Then continue with recipe.