Why You’ll Love This Recipe
Smoky & Tender: Grilling brings out the eggplant’s natural sweetness with beautiful char marks.
Fresh & Bright: Microgreens add a peppery crunch and freshness.
Easy Assembly: Simple layers that look impressive on the plate.
Versatile: Serve warm or at room temperature, perfect for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 medium eggplants, sliced into ½-inch rounds
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 cup microgreens (arugula, mustard, or pea shoots)
- 1 cup marinara sauce (or your preferred sauce)
- ½ cup crumbled feta cheese (optional)
- Balsamic glaze, for drizzling (optional)
Directions
- Preheat Grill: Heat grill to medium-high (375°F to 400°F).
- Prepare Eggplant: Arrange eggplant slices on a baking sheet. Brush both sides with olive oil and season with salt and black pepper.
- Grill Eggplant: Cook slices on the grill 4–5 minutes per side until tender with grill marks.
- Cool: Remove and let cool slightly.
- Assemble Stacks: On a serving platter, layer eggplant slices, adding microgreens and a spoonful of marinara between layers.
- Add Toppings: Sprinkle crumbled feta cheese on top if desired.
- Drizzle Glaze: Drizzle balsamic glaze over the stacks for added flavor and presentation.
- Serve: Enjoy warm or slightly cooled as an appetizer or light meal.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Variations
- Substitute marinara with pesto or roasted red pepper sauce.
- Add grilled halloumi cheese slices between layers for extra richness.
- Use fresh herbs like basil or oregano in place of microgreens.
- Sprinkle toasted pine nuts on top for crunch.
Storage/Reheating
Best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the grill or in a skillet.
FAQs
Can I bake the eggplant instead of grilling?
Yes, roast slices at 425°F (220°C) for 20 minutes, flipping halfway.
What microgreens work best?
Arugula, mustard greens, or pea shoots add great flavor and texture.
Can I make this vegan?
Omit feta cheese or use a plant-based alternative.
How do I prevent eggplant from becoming soggy?
Salt the slices and let them sit for 30 minutes before grilling to draw out moisture, then pat dry.
Is balsamic glaze necessary?
No, but it adds a lovely tangy sweetness and decorative finish.
Can I prepare this ahead?
Grill eggplant and assemble stacks just before serving for best texture.
What can I serve alongside?
This pairs well with crusty bread or a simple green salad.
How thick should eggplant slices be?
About ½ inch thick to ensure even cooking and good texture.
Can I add garlic or other seasonings?
Brush eggplant with garlic-infused olive oil or sprinkle herbs before grilling.
How many layers per stack?
Three to four layers make an elegant presentation.
Conclusion
Grilled Eggplant Stacks with Microgreens offer a delightful blend of smoky, fresh, and tangy flavors presented in a beautiful layered dish. Easy to prepare and versatile for any meal, they make a perfect appetizer, side, or light vegetarian entrée that’s sure to impress.
Grilled Eggplant Stacks with Microgreens: An Incredible Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 35–40 minutes
- Yield: 4 servings
- Category: Appetizer, Light Meal
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Grilled Eggplant Stacks with Microgreens are a visually stunning and delicious dish combining smoky grilled eggplant with fresh microgreens, tangy marinara sauce, and creamy feta cheese. This elegant appetizer or light meal is simple to prepare yet full of vibrant flavors.
Ingredients
2 medium eggplants, sliced into ½-inch rounds
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 cup microgreens (arugula, mustard, or pea shoots)
1 cup marinara sauce (or your preferred sauce)
½ cup crumbled feta cheese (optional)
Balsamic glaze, for drizzling (optional)
Instructions
- Preheat grill to medium-high (375°F to 400°F).
- Arrange eggplant slices on a baking sheet. Brush both sides with olive oil and season with salt and black pepper.
- Grill eggplant slices for 4–5 minutes per side until tender with grill marks.
- Remove and let cool slightly.
- On a serving platter, layer eggplant slices, adding microgreens and a spoonful of marinara between layers.
- Sprinkle crumbled feta cheese on top if desired.
- Drizzle balsamic glaze over the stacks for added flavor and presentation.
- Serve warm or slightly cooled as an appetizer or light meal.
Notes
Substitute marinara with pesto or roasted red pepper sauce.
Add grilled halloumi cheese slices between layers for extra richness.
Use fresh herbs like basil or oregano instead of microgreens.
Sprinkle toasted pine nuts on top for crunch.
Store leftovers in airtight container in fridge up to 2 days.
Reheat gently on grill or in skillet.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg
