Grilled Eggplant Stacks

These vegan grilled eggplant stacks are a fun and easy appetizer that would work great for a summer dinner party – or you could just have a few as a light and healthy main dish.


eggplant white kidney beans tomatoes lemon juice garlic powder

fresh basil olive oil fresh garlic salt

Step 1:

Spread your eggplant slices out in a single layer. Sprinkle both sides liberally with salt and let sit for 30-60 minutes.


In a blender or food processor, combine beans, 1 tsp salt (you may want to start with a 1/2 tsp and add more to taste), lemon juice, basil, olive oil, and garlic powder. Blend until combined.

Step 2:

Preheat grill to medium-high. Once eggplants are finished sweating, rinse the salt off and place them on the grill or broiler for about 3 minutes per side, until they are softened.

Step 3:

Assemble stacks by laying a slice of eggplant, a slice of tomato, another slice of eggplant, and a tablespoon of the bean spread. Top with a sprig of basil, if desired.

Step 4:

Swipe up to learn more!