Grilled Eggplant and Goat Cheese Salad
I always prefer to use Japanese eggplants when I can because I find they are less bitter and don’t require salting the way bigger eggplants sometimes do. This is a very substantial salad and also very good looking, with pretty layers of eggplant, cheese, and nuts.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the eggplant slices on a sheet pan or in a large bowl and drizzle with the olive oil; toss to coat with the oil. Grill the eggplant slices until tender and grill marks appear, 3 to 4 minutes per side.
Step 2
Place the eggplant slices side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with the extra-virgin olive oil and balsamic vinegar, and sprinkle with the salt and pepper.