7 Japanese eggplant, ends trimmed, cut into 1-inch slices (we just used a regular eggplant cut into 1/2" slices)
1/2 c. toasted pine nuts
3 oz. crumbled goat cheese
1/3 c. basil, thinly sliced
2 Tbs. chopped mint
6 Tbs. extra virgin olive oil
3 Tbs. balsamic vinegar
salt and pepper
Heat a grill pan over medium high or preheat a gas or charcoal grill. Drizzle 3 Tbs. of the olive oil over the eggplant slices and toss to coat. Grill the slices until tender and grill marks appear, 3-4 minutes for side. If you have neither grilling devices, roast in the oven at 450 degrees for 15 minutes, turning once.
Place the grilled slices side-by-side on a big serving platter. Sprinkle with the pine nuts, goat cheese, basil and mint. Drizzle with the rest of the olive oil and the balsamic vinegar. Top with salt and pepper.
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2 comments:
I modified this a bit by:
1. adding 1 clove of minced garlic to the oil and vinegar before drizzling
2. toasting the pine nuts
3. Grilling a combo of eggplant, yellow squash, and zucchini instead of just eggplant.
What a gem of a recipe. Everyone loved it at the BBQ yesterday
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