Grilled Eggplant Salad with Goat Cheese

Grilled Eggplant Salad with Goat Cheese

Grilled Eggplant Salad with Goat Cheese
 
Grilled Eggplant Salad with Goat Cheese
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Ingredients
  • Extra virgin olive oil
  • 5-8 small eggplants, like the Japanese type (skinny), trim ends and cut into 1” slices
  • ½ c. toasted pine nuts
  • 4-5 oz. good quality goat cheese, crumbled
  • ⅓ c. fresh basil, thinly sliced
  • 1 T. chopped fresh mint
  • 3 T. extra virgin olive oil
  • 3 T. balsamic vinegar
  • Kosher salt, black pepper

Instructions
  1. Using a grill pan, place over medium heat. Spray pan with PAM and drizzle olive oil on the base.
  2. Toss the cut eggplant with olive oil and season with salt and pepper.
  3. Grill eggplant and try to get grill marks. Cook until tender. About 2-4 minutes per side.
  4. Place the grilled eggplant on serving platter, side by side.
  5. In a small bowl, combine the nuts, cheese, basil and mint. Sprinkle over the eggplant.
  6. In another bowl, combine the olive oil, vinegar, salt and pepper. Drizzle over the eggplant.

Notes
*****Any leftovers are great mixed with a nice pasta or flavored rice. You can also add shrimp or chicken for a nice dish.

 

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