The Eggplant Stack

Serves 4-6.
Prep Time:
Total Time:

Just a moment please...

eggplant stack
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A fun and simple with spiced roasted eggplant layered and stacked with a tangy yogurt sauce and feta cheese.

Adapted from Bon Appetit May 2010.


2 eggplants, sliced 1/2 inch thick. You should get 12-14 slices out of it.
2 Cups Greek yogurt
1 Cup diced unpeeled English cucumber
3 Tablespoons fresh mint, minced
2 cloves garlic, minced or pressed
1 Tablespoon ground coriander
1 Tablespoon paprika
1 1/2 Teaspoons ground cumin
1 Cup crumbled feta cheese
Olive oil (for drizzling)
Salt and pepper


1) For yogurt sauce, mix together yogurt, cucumber, mint, and garlic. You could make this up to 24 hours in advance.

2) Slice eggplants into 1/2 inch slices and lay on a baking sheet. Drizzle well with olive oil and dust each piece with spice mixture (coriander, paprika, cumin (toasted)) and a pinch of salt and pepper.

3) Grill eggplants for about 4 minutes per side or bake them at 450 degrees for about 7 minutes per side. If the eggplants ever look really dry, drizzle on more olive oil.

4) Layer feta cheese and yogurt sauce in between slices of eggplant. Stake them two or three high.