Grilled Eggplant Stacks with Tomato and Feta

Ingredients

• 1 cup fresh basil leaves
• 2 medium tomatoes (about 2 1/2 inches in diameter)
• fresh basil leaves
• ½ cup extra-virgin olive oil
• 2 medium eggplants (1 3/4 to 2 lb total)
• 1 large tomato (about 4 inches in diameter)
• 3 ounces feta, crumbled

Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped. Pour into a paper-towel- or coffee-filter-lined sieve set over a bowl and let drain 20 minutes. Gather together sides of towel or filter and press gently on it to extract more oil. (You will have a generous 1/3 cup oil.) ...

View full recipe at Epicurious