If you’re looking for a show-stopping dish that’s as vibrant in flavor as it is in color, you have to try these Grilled Eggplant Stacks with Microgreens. This recipe layers smoky, tender eggplant rounds with juicy tomatoes, creamy mozzarella, and a sprinkle of delicate microgreens, all drizzled with a lush balsamic glaze. It’s that rare dish that delights guests at a dinner party yet is simple enough for a lazy summer evening at home. The combination delivers a perfect harmony of textures and tastes—smoky, creamy, crunchy, and fresh in every bite!
Ingredients You’ll Need
The beauty of Grilled Eggplant Stacks with Microgreens lies in their fresh, seasonal simplicity. Every ingredient serves a purpose—bringing irresistible flavor, pleasing textures, or lovely pops of color to your plate. Let’s break down what you’ll need and why each part is essential.
- Eggplant: Thick rounds are key for sturdy, meaty stacks; choose firm, glossy eggplants for the best results.
- Fresh mozzarella: Creamy mozzarella adds gentle richness and helps balance the smokiness of the eggplant.
- Vine-ripened tomatoes: Sweet, juicy slices add a burst of freshness; heirloom tomatoes boost visual appeal.
- Olive oil: Brushing the eggplant slices before grilling helps them caramelize beautifully without sticking.
- Balsamic glaze: A quick tangy-sweet drizzle elevates every layer and ties all the flavors together.
- Microgreens: These tiny, flavorful greens bring a peppery pop and elegant finishing touch.
- Salt and pepper: Essential for seasoning each component and letting the garden-fresh flavors shine.
- Optional: fresh basil leaves: Tucking in some basil gives each bite a fragrant, summery lift.
How to Make Grilled Eggplant Stacks with Microgreens
Step 1: Prepare and Season the Eggplant
Start by slicing the eggplant into thick, uniform rounds—about 1/2-inch works best so they’re sturdy but still tender when grilled. Sprinkle the slices generously with salt and let them sit for 10–15 minutes in a colander. This simple step draws out excess moisture and any bitterness, ensuring your Grilled Eggplant Stacks with Microgreens taste beautifully balanced. Pat the rounds dry with paper towels before brushing both sides with olive oil and a little cracked pepper.
Step 2: Fire Up the Grill
Heat your grill (or grill pan) over medium-high heat. Lay the eggplant rounds directly onto the grates. Grill for about 3–4 minutes on each side, with the lid closed if possible, until they’re nicely charred outside and meltingly tender inside. Keep a close eye; eggplant loves to soak up oil, and you want the slices golden but not soggy. Once done, transfer them to a tray to cool slightly.
Step 3: Layer the Stacks
Now comes the fun part! On a platter or individual plates, layer one grilled eggplant round, a slice of mozzarella, and a slice of tomato. If you like, add a tender basil leaf or two. Repeat the layers once more for a sky-high stack, finishing with a final eggplant round. The goal is a colorful tower that’s sturdy enough to slice but just a bit wobbly for that irresistible, stacked look.
Step 4: Add Microgreens and Drizzle
Top each stack generously with fresh microgreens—they’re the star garnish in Grilled Eggplant Stacks with Microgreens and lend a crisp bite and gorgeous color. Finish with a dramatic zigzag of balsamic glaze over the top and around the plate. A final sprinkle of flaky salt and cracked pepper is all it needs before serving.
How to Serve Grilled Eggplant Stacks with Microgreens
Garnishes
To make your Grilled Eggplant Stacks with Microgreens shine, scatter a little extra microgreens, some torn basil, or even toasted pine nuts over the top. Edible flowers can add a whimsical, elegant vibe, especially for special occasions.
Side Dishes
These towers pair beautifully with simple side dishes like lemony quinoa, herbed couscous, or a crisp green salad. For a more substantial meal, add slices of crusty sourdough or a scoop of creamy white bean dip to soak up any extra juices and glaze.
Creative Ways to Present
Want to wow your guests? Serve Grilled Eggplant Stacks with Microgreens on individual wooden boards or mini cake stands for dramatic flair. Try creating bite-size stacks using small Japanese eggplants and cherry tomatoes for easy party hors d’oeuvres!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Grilled Eggplant Stacks with Microgreens, carefully cover them and refrigerate in a shallow airtight container. They’ll stay fresh for up to two days, but are best enjoyed within 24 hours for optimal texture.
Freezing
While grilling and stacking can be prepared ahead, this dish doesn’t freeze well once assembled—mozzarella and microgreens both lose their fresh, delicate texture after defrosting. Instead, grill extra eggplant rounds and freeze those individually for up to three months; just thaw and build fresh stacks when you’re ready.
Reheating
To revive leftover stacks, gently warm them in a 300-degree Fahrenheit oven for 10 minutes, uncovered. Hold off on adding fresh microgreens and balsamic glaze until right before serving so everything looks and tastes vibrant.
FAQs
Can I use another cheese instead of mozzarella?
Absolutely! Fresh goat cheese or ricotta work wonderfully in Grilled Eggplant Stacks with Microgreens, bringing new flavors and creamy textures. Just slice or dollop as you layer your stacks.
What kind of microgreens should I use?
Peppery arugula or radish microgreens add a lovely zing, but you can mix it up with sunflower, mustard, or even pea shoots. Choose what looks freshest, or use a blend for added complexity.
Can I make Grilled Eggplant Stacks with Microgreens indoors?
Definitely! A stovetop grill pan or even a broiler can achieve that delicious char. Just be sure to oil your pan well and watch closely for perfect grill marks.
Are these gluten-free and vegetarian?
Yes! This recipe is naturally gluten-free and vegetarian, so it’s a standout option for gatherings where you want to offer exciting dishes that fit a variety of dietary preferences.
What’s the best way to cut the stacks for serving?
Use a sharp, serrated knife to gently slice right through the layers. For a more dramatic presentation, serve each stack whole and let guests slice at the table for a wow moment!
Final Thoughts
There’s just something special about bringing a plate of Grilled Eggplant Stacks with Microgreens to the table—it feels like summer in every bite. I hope you’ll invite these cheerful, flavor-packed stacks into your kitchen soon!
Print
Grilled Eggplant Stacks with Microgreens Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 servings
- Category: Appetizer, Side Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Grilled Eggplant Stacks with Microgreens are a delightful and healthy appetizer or side dish that’s bursting with flavor and freshness. Layers of grilled eggplant, creamy goat cheese, ripe tomatoes, and peppery microgreens are drizzled with balsamic glaze for a simple yet elegant dish.
Ingredients
Grilled Eggplant:
- 1 large eggplant, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Assembly:
- 1 cup microgreens
- 4 oz goat cheese
- 2 medium tomatoes, sliced
- Balsamic glaze, for drizzling
Instructions
- Grill the Eggplant: Preheat grill to medium-high heat. Brush eggplant slices with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, until tender.
- Assemble the Stacks: On a serving plate, stack alternating layers of grilled eggplant, goat cheese, tomato slices, and microgreens.
- Finish: Drizzle the stacks with balsamic glaze before serving.
Notes
- This dish is best served immediately to enjoy the textures and flavors at their peak.
- You can customize these stacks with additional toppings like pine nuts or fresh herbs.
