Grilled Eggplant Stacks with Ricotta & Sticky Balsamic Premium Pomegranate

Ultra realistic photo of stacked grilled eggplant rounds layered with creamy ricotta, fresh baby spinach, toasted pine nuts, and drizzled with Sticky Balsamic Pomegranate Balsamic glaze, garnished with basil on a white plate.

Grilled Eggplant Stacks with Ricotta and Spinach

Sticky Balsamic

Prep Time

15 minutes

Cook Time

15 minutes

Cuisine

American

Category

Appetizer

These Grilled Eggplant Stacks are a delightful combination of tender grilled eggplant, creamy ricotta, and fresh spinach, all drizzled with a tangy balsamic reduction. Perfect as a light meal or an elegant appetizer, this dish is both flavorful and visually appealing.

Grilled Eggplant Stacks with Ricotta and Spinach

Ingredients

  • 2 medium eggplants (aubergines), sliced into 1cm (½ inch) rounds

  • 200 g (7oz) ricotta cheese

  • 2 cups baby spinach leaves

  • 2 tbsp olive oil

  • Salt & pepper, to taste

  • ¼ cup toasted pine nuts

  • 3–4 tbsp Sticky Balsamic Premium Pomegranate

  • Fresh basil leaves, to serve

Directions

  1. Brush eggplant slices with olive oil and season with salt and pepper.

  2. Heat a grill pan or BBQ to medium-high. Grill eggplant slices for 2–3 minutes per side until golden and tender. Set aside.

  3. Place a slice of grilled eggplant on a plate, spread with a spoonful of ricotta, top with spinach leaves. Repeat layers, finishing with an eggplant slice.

  4. Drizzle generously with Sticky Balsamic Premium Pomegranate and sprinkle with toasted pine nuts.

  5. Add fresh basil leaves and an extra drizzle of balsamic if desired.

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