Greek Vegetable Mini-Stacks with Mushroom Cheese
These mini-stacks are a cold appetizer in the Mediterranean spirit, where layers of sauteed zucchini, eggplant, and fresh tomato alternate with slices of mushroom-flavored processed cheese. The construction recalls a moussaka or a vegetable terrine: pressed under a weight, the layers compact and stick together, after which the appetizer is cut into neat squares. Garlic added while the vegetables fry fills the dish with a distinctly Greek aroma.
The mushroom processed cheese works here both as a filling and as the glue between the vegetable layers.
Make It Your Own
- Before frying, you can salt the eggplant and let it stand 10 to 15 minutes to draw out the bitterness, then pat it dry.
- Cut the vegetable slices to an even thickness so the layers lie flat and the stack doesn’t fall apart.
- The weight is essential; without it the layers won’t bind and the appetizer will be hard to cut.
- Mushroom processed cheese can be swapped for soft goat cheese or ricotta mixed with sauteed mushrooms.
Serve chilled, garnished with fresh herbs. This is an ideal appetizer for a buffet: the stacks hold their shape and look attractive on the plate.
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Ingredients
Instructions
Slice the zucchini and eggplant lengthwise into thin slices and saute them in a little vegetable oil with garlic, adding salt and pepper to taste.
Slice the tomatoes into thin half-moons.
Layer the zucchini, eggplant, tomatoes, and cheese slices. Cover with plastic wrap and leave in the fridge for 30 minutes under a weight. Before serving, cut into small squares and garnish with sprigs of fresh herbs.
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