Tuesday, April 3, 2012

Grilled Eggplant w/ Goat Cheese Salad

Wether or not you're an eggplant fan, you will be after trying one of these! This is probably one of the best eggplant dishes I've had! 

Thick meaty slices of eggplant are marinated in a tasty balsamic garlic glaze and then grilled to tender perfection. 

Hot off the grill they are topped with a creamy goat cheese, pine nut and basil salad. The goat cheese mixture gets slightly melty and is so delicious paired with the glazed eggplant. 

The grilled eggplant is really tasty on it's own, so feel free to serve it as a side dish or even main dish. But, if you want to add that wow factor and make these a decadent dish, go for the goat cheese topping! You won't be disappointed either way.

Here's how to do it:
Whisk together the tasty marinade
 Slice eggplant into 1/2 slices

 Dip both sides of eggplant in marinade. Yum!
 I set mine on a rimmed cookie sheet to take out to the grill.
Here is the simple mixture of goat cheese, basil and toasted pine nuts. I had this ready to go beforehand so I could top the eggplant slices as soon as they came off the grill. Drool.
  Fast forward:
I placed a small scoop of the goat cheese salad on each hot eggplant slice and then drizzled it with balsamic vinegar. Swoon. These were so good! I actually grabbed one, folded it up like a taco and chowed down. 

Grilled Eggplant
1 large eggplant
 Marinade Ingredients:
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, finely minced
1 pinch each thyme, basil, dill, and oregano
Salt and Pepper
Slice eggplant about 1/2-inch thick. In a small shallow bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture (or dredge the pieces like I did).
Heat grill to medium. Oil grill. 
Place eggplant on hot preheated grill. Grill about 3-4 minutes, turn once and grill an additional 3-4 minutes. You want the eggplant to be fork tender, but not soggy. Stick a fork or knife in one to check for doneness. It should easily poke through but not tear the eggplant.
If using the goat cheese salad. Immediately top each eggplant with goat cheese mixture when it comes off the grill. Let the eggplant sit for a minute or two so the goat cheese gets slightly melty. Drizzle with balsamic vinegar and serve warm.
Goat Cheese Salad
3.5 oz fresh goat cheese, crumbled
1/3 cup, thinly sliced basil (lightly packed)
1/3 cup toasted pine nuts
Gently toss together ingredients. 

Recipe inspired by this one and this one.

1 comment:

Becca @ Amuse Your Bouche said...

This sounds delicious! Two of my favourite things :)

I'm a new follower!


Related Posts with Thumbnails