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Grilled Eggplant and Goat Cheese Salad
Servings
6
Prep Time
10 minutes
Cook Time
10 minutes
Calories
401
Author:
Giada De Laurentiis
Ingredients
-
3 tablespoons olive oil
- 7 Japanese eggplant (ends trimmed, cut into 1-inch wide slices)
-
1/2 cup toasted pine nuts
- 3 ounces goat cheese (crumbled)
- 1/3 cup basil (thinly sliced)
- 2 tablespoons chopped mint
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.
- Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 401
Amount/Serving
% Daily Value
- Carbs
- 41 grams
- Protein
- 11 grams
- Fat
- 25 grams
- Saturated Fat
- 5 grams
- Cholestrol
- 7 milligrams
- Sodium
- 238 milligrams
- Fiber
- 20 grams
- Sugar
- 24 grams
1 comment
I have made this for years ( I don’t remember where she had before maybe food Network) it’s always a huge hit. I have switched it up using my pomegranate balsamic glaze , cherry balsamic glaze I have eased feta and homemade ricotta and always a hit !