Ingredients
- 3 eggplants (aubergines) in 1-inch (2½ cm) slices
- ⅓ cup (7g) fresh basil, chiffonade cut
- 6 tablespoons extra virgin olive oil
- ½ cup (70g) toasted pine nuts
- 3 ounces (75g) crumbled goat cheese
- 3 tablespoons balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
Method
- Toss the eggplant (aubergine) in half the olive oil.
- Grill it over a medium hot gas or charcoal grill for about 4 minutes on each side or until grill marks appear.
- Arrange the grilled eggplant on a serving platter.
- Sprinkle the basil, pine nuts, and goat's cheese over the top and drizzle the balsamic vinegar, salt, pepper, and remaining oil over the salad.
Notes
Like with many other recipes for grilled eggplant, this recipe looks very attractive. Everything from the glossy purple skin of the eggplant to the golden brown toasted pine nuts and the fresh basil will make you want to reach for a fork.
This recipe is very simple to make and you can use any kind of eggplant you like. Why not try it with zucchini if you happen to have some?
Serve this tasty grilled eggplant recipe as a side dish or appetizer. It is also a great main dish for vegetarians if you add some tomato and bell pepper and serve it with crusty bread.