Description
A delightful layering of grilled eggplant, vibrant microgreens, and marinara sauce, perfect for any occasion.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2 inch rounds
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1 cup microgreens (such as arugula, mustard, or pea shoots)
- 1 cup marinara sauce (or your choice of sauce)
- 1/2 cup crumbled feta cheese (optional)
- Balsamic glaze for drizzling (optional)
Instructions
- Preheat your grill to medium-high heat (about 375°F to 400°F).
- Arrange the eggplant slices on a baking sheet, brush each slice generously with olive oil, and sprinkle with salt and pepper.
- Place the eggplant slices on the hot grill, cooking for about 4-5 minutes on each side or until tender and grill marks appear.
- Carefully remove the eggplant from the grill and let it cool for a few minutes.
- On a serving platter, stack the grilled eggplant slices, adding layers of microgreens and marinara sauce between each slice.
- If using feta, sprinkle it liberally on top of the stacks.
- Drizzle balsamic glaze over the stacks before serving.
- Enjoy your Grilled Eggplant Stacks warm or allow them to cool slightly for a refreshing appetizer.
Notes
For a low-sugar version, swap marinara with a homemade tomato sauce. You can also replace feta cheese with cashew cheese or omit it for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stack
- Calories: 200
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg