SIMPLE BRUSSELS SPROUTS CASSEROLECASSEROLE:6 slices bacon, chopped1 c. chopped yellow onion2 lbs. Brussels Sprouts, ends…
Grilled Eggplant Salad with Goat Cheese
| Grilled Eggplant Salad with Goat Cheese | Print |
Recipe By: Alice Morrow
Grilled Eggplant Salad with Goat Cheese
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
- Using a grill pan, place over medium heat. Spray pan with PAM and drizzle olive oil on the base.
- Toss the cut eggplant with olive oil and season with salt and pepper.
- Grill eggplant and try to get grill marks. Cook until tender. About 2-4 minutes per side.
- Place the grilled eggplant on serving platter, side by side.
- In a small bowl, combine the nuts, cheese, basil and mint. Sprinkle over the eggplant.
- 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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