Grilled Eggplant Stacks with Microgreens

Grilled Eggplant Stacks with Microgreens are a fresh, elegant, and healthy option for appetizers or light meals. These visually appealing stacks feature smoky grilled eggplant, creamy cheese, juicy tomatoes, and peppery microgreens for a delicious blend of textures and flavors that’s both satisfying and easy to make.

Why You’ll Love This Recipe

• Combines smoky, creamy, juicy, and fresh flavors in each bite
• Easy to prepare and assemble for weeknight dinners or special occasions
• Customizable with your favorite cheeses, herbs, and garnishes
• Naturally gluten-free and vegetarian-friendly
• Great for make-ahead components and quick assembly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 medium eggplant, sliced into ½-inch rounds
• Olive oil, for brushing
• Salt and pepper, to taste
• 200 g ricotta, goat cheese, or mozzarella
• 2 medium tomatoes, sliced
• A handful of microgreens (basil, arugula, or pea shoots work well)
• Optional: balsamic glaze, fresh basil, lemon zest for garnish

Directions

1. Prepare the eggplant
   Lightly salt the eggplant slices and let them sit for 15 minutes. Rinse and pat dry. Brush both sides with olive oil and season with salt and pepper.
2. Grill the eggplant
   Preheat a grill or grill pan to medium-high. Grill the eggplant slices for about 3–4 minutes per side, until tender and nicely charred.
3. Assemble the stacks
   On a serving plate, stack the layers: start with a grilled eggplant slice, add a spoonful of cheese, a tomato slice, another eggplant slice, and more cheese. Top with microgreens.
4. Garnish and serve
   Drizzle with balsamic glaze or olive oil, sprinkle with lemon zest or fresh herbs, and serve immediately.

Servings and timing

• Servings: 4 (appetizer) or 2–3 (light meal)
• Prep time: 15 minutes (plus 15 minutes resting)
• Cook time: 10 minutes
• Total time: ~40 minutes

Variations

• Use pesto or tapenade between layers for extra flavor
• Swap in grilled zucchini or portobello for variation
• Try different cheeses like feta or halloumi
• Add roasted red peppers for sweetness
• Use cashew cheese for a vegan option

Storage/Reheating

• Store grilled eggplant separately in the fridge for up to 2 days
• Assemble stacks just before serving to preserve texture
• Reheat eggplant slices gently before assembling if preferred warm

FAQs

1. Can I roast instead of grill the eggplant?

Yes, roast at 200°C (400°F) for about 20 minutes until golden and tender.

2. What are the best microgreens for this dish?

Basil, arugula, cilantro, and pea shoots are excellent choices.

3. Is salting the eggplant necessary?

It helps remove bitterness and moisture, improving texture and flavor.

4. Can I make this recipe vegan?

Yes, use plant-based cheese and skip any dairy-based garnishes.

5. Can these be served cold?

Yes, they’re delicious cold or at room temperature—perfect for summer.

6. How do I avoid soggy stacks?

Pat eggplant dry and assemble just before serving to maintain firmness.

7. What type of tomato works best?

Firm heirloom or Roma tomatoes hold their shape and add sweetness.

8. Can I make these ahead of time?

Grill the eggplant and prep other components ahead; assemble when ready to serve.

9. Are they gluten-free?

Yes, all ingredients are naturally gluten-free.

10. What can I serve these with?

Pair with a green salad, grain bowl, or crusty bread for a full meal.

Conclusion

Grilled Eggplant Stacks with Microgreens are a flavorful, wholesome, and attractive addition to your table. They’re easy to prepare, beautifully customizable, and offer a gourmet touch that’s perfect for both casual meals and elegant gatherings.

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