Grilled eggplant, fried artichoke & Sun-dried tomato stack
1 garlic, minced
1 can artichoke hearts
Sun-dried tomato, julienned
1 cup seasoned breadcrumbs
salt 'n' peppa
1 Slice up the eggplant into 1/4 inch thick rounds. Lay the slices on a paper towel without overlapping and salt them, leaving them for 15 minutes to remove the brown yucky bitter taste.
2 Prepare a mixture of olive oil and minced garlic and brush both sides of the eggplant slices. Fire up the grill and cook until soft and smoky. Do in batches if needed.
3 While the eggplants are grilling, prepare a bowl with seasoned breadcrumbs, or season your own. Heat up a pan over medium heat with some vegetable oil. Roll the artichoke hearts in the breadcrumbs, then brown them in the pan for a minute. They fry up really quickly so it doesn't take long.
4 Once the artichokes are fried, start your stack with a slice of grilled eggplant as the base, a few fried artichokes, next the julienned sun-dried tomatoes, and top with feta.
You can get creative with your stack and use whatever ingredients you have on hand. That's what I did! :)