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Grilled Eggplant Stacks with Microgreens

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Layers of smoky grilled eggplant and creamy cheese topped with fresh microgreens—an elegant, light vegetarian appetizer or side dish bursting with flavor.

Ingredients

Scale
  • 2 medium eggplants, sliced into ½‑cm rounds
  • 3 Tbsp olive oil, divided
  • Salt and freshly ground black pepper, to taste
  • 1 tsp dried oregano (optional)
  • 1 cup cherry tomatoes, halved
  • ½ cup crumbled goat cheese or feta (or dairy-free alternative)
  • 2 Tbsp balsamic glaze (store-bought or homemade)
  • 2 cups microgreens (arugula, radish, pea shoots, or mix)
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Preheat grill or grill pan over medium-high heat. Brush eggplant slices with 2 Tbsp olive oil and season with salt, pepper, and oregano if using.
  2. Grill eggplant 3–4 minutes per side until tender and charred grill marks appear. Transfer to a plate.
  3. Meanwhile, toss halved cherry tomatoes with remaining 1 Tbsp olive oil, and a pinch of salt and pepper.
  4. To assemble stacks: place one grilled eggplant slice on a serving platter, top with a spoonful of tomatoes and a sprinkle of crumbled cheese. Repeat to create 2–3 layers per stack.
  5. Top each stack generously with microgreens and garnish with fresh basil leaves.
  6. Drizzle balsamic glaze over stacks just before serving.
  7. Serve immediately as a colorful appetizer or alongside grilled mains.

Notes

  • Substitute eggplant with zucchini or portobello slices as variation.
  • Make it vegan by using dairy-free cheese or skip cheese entirely.
  • For a prep ahead option, grill eggplant slices and store chilled; assemble just before serving to keep microgreens crisp.
  • Add a drizzle of good-quality extra virgin olive oil if desired.
  • Sprinkle with toasted pine nuts or walnuts for extra crunch.

Nutrition

Find it online: https://ukfinda.com/grilled-eggplant-stacks-with-microgreens/