Goat Cheese & Grilled Eggplant Salad
.
Yield
6 servingsPrep
9 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 7 | each |
japanese eggplants
ends trimmed, cut into 1-inch wide slices |
* |
| ½ | cup |
pine nuts
toasted |
|
| 3 | ounces |
goat (chevre) cheese
crumbled |
|
| ⅓ | cup |
basil
thinly sliced |
*
|
| 2 | tablespoons |
mint leaves
chopped |
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 3 | tablespoons |
balsamic vinegar
|
|
| ½ | teaspoon |
kosher salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 7 | each |
japanese eggplants
ends trimmed, cut into 1-inch wide slices |
* |
| 118 | ml |
pine nuts
toasted |
|
| 86.7 | ml/g |
goat (chevre) cheese
crumbled |
|
| 79 | ml |
basil
thinly sliced |
*
|
| 3E+1 | ml |
mint leaves
chopped |
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 45 | ml |
balsamic vinegar
|
|
| 2.5 | ml |
kosher salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
Directions
Set a grill pan over medium-high heat or preheat grill.
Toss the slices of eggplant with olive oil in a large bowl.
Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.
Arrange 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.
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 are clear.
