Grilled Eggplant And Goat Cheese Salad

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 7 japanese eggplants, 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 fresh ground black pepper

Recipe

• 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.
• 3 cook's note: plating the eggplant salad this way allowed the cheese to stay bright . the salt and pepper showed up on it. the herbs remained green and fluffy. the grill marks on the eggplant were distinct.