Grilled Eggplant And Goat Cheese Salad
From CisF 10 years ago
- 10 min to make
- Serves 6
Recipe courtesy Giada De Laurentiis
Ingredients
- 1 1/2 tablespoons olive oil shopping list
- 3 1/2 small eggplant -- Japanese; ends trimmed, cut into 1-inch wide slices shopping list
- 1/4 cup pine nuts -- toasted shopping list
- 1 1/2 ounces goat cheese -- crumbled shopping list
- 1/8 cup basil -- thinly sliced 1 shopping list
- tablespoon mint -- chopped shopping list
- 1 1/2 tablespoons extra-virgin olive oil shopping list
- 1 1/2 tablespoons balsamic vinegar shopping list
- 1/4 teaspoon kosher salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
How to make it
- 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. 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. Cook's 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 were distinct.
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