Grilled Eggplant and Goat Cheese Salad

TOTAL TIME: 18 min
Prep: 10 min
Inactive Prep: --
Cook: 8 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

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
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Directions

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.

Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it. The herbs remained green and fluffy. The grill marks on the eggplant were distinct.

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5

Newest Ratings and Reviews

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  • on July 21, 2014

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    This is a wonderful dish! There is an error in the recipe instructions, however. Put the balsamic vinegar on the eggplant BEFORE putting the goat cheese on the platter, not after. If you sprinkle the vinegar on top of the cheese, the cheese will not stay white but will turn purplish brown, ruining the appearance of your platter. I tell you this from experience!

    Otherwise, this recipe is definitely a keeper!

    people found this review Helpful.
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  • on July 15, 2011

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    YUM... a super easy/fast recipe with intense flavor, I used an herb-garlic goat cheese--it's what we had in the frig. My wife loved it. I loved it. I'd make this for guests. Thanks Giada!!!

    people found this review Helpful.
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