Adapted from Giada De Laurentis’s recipe for Grilled Eggplant and Goat Cheese Salad:
This recipe is EASY and PRETTY. It’s also healthy and a great way to eat eggplant. The flavors go so well together. I served mine with Grill Ras el Hanout Chicken (see previous post).
1 eggplant, cut into 1 inch circle slices
olive oil for brushing
salt and pepper
1/4 cup mint, chopped
1/8 cup goat cheese, crumbled
2 T. white balsamic vinegar
1/8 c. toasted pine nuts
Preheat oven to high. Brush both sides of eggplant with olive oil. Reduce grill heat to medium-high. Cook on the grill for 3-4 minutes on each side or until you see grill marks and the skin shrivels a bit. Remove eggplant from grill and place on a serving dish. Top with 1 T. olive oil, vinegar, cheese, pine nuts and mint. Serve warm or at room temperature.