I have been making this eggplant stacks for many years now, and at each attempt it’s always a huge success. A simple recipe, quick to prepare and extremely tasty!
I really love eggplants and since it’s the season, I have no excuse to eat even more of them. They are so soft, tender, and they pair extraordinary well with cheese. Everything with cheese makes my heart melt (I’m French after all, that’s it!). Thinking about this, I think I could give up meat and fish if needed, but it would be torture stop eating cheese (even if I know that you can now make vegan cheese out of cashews – I’m intrigued I must say. Have you tried it yet?).
So yes, eggplant and cheese together are kind of a must to me, and actually one of the very first recipe on the blog was a Grilled Halloumi & Eggplant Stacks with Honey, a very small variant of the one you have in front of you today. I had very basic food photography skills back then and the pictures don’t give credit to the recipe as they should (I’m quite indulgent with my past ignorance anyway, because I believe we need to start somewhere). For this reason, I have been willing to renew my pictures of the recipe for quite a while now, so that you can be tempted to try this outstanding but still simple starter.
Actually it was the idea I had in mind when at the last minute I went for this recipe, in which I replaced the halloumi cheese with goat cheese, and added a pinch of chili. For the rest, the recipe is pretty much the same here. However, eggplant stacks are also very versatile and you can totally adapt the recipe as it pleases you, according to your tastes or depending on the ingredients you have on hands….