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
