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

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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.