This is a great summer side dish. Grilling is one of my favorite way to cook eggplants, as it gives them a good char without them getting mushy at all. Goat cheese, pine nuts, herbs and a balsamic vinaigrette give this tons of delicious flavor!
Grilled Eggplant and Goat Cheese Salad
star

Grilled Eggplant and Goat Cheese Salad

Servings

6

Prep Time

10 minutes

Cook Time

10 minutes

Image of Grilled Eggplant and Goat Cheese Salad

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

  1. 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.
  2. 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.
gluten free
vegetarian