For some reason everything taste better when it’s grilled. Especially bringing more flavor to vegetables. My hubby isn’t a fan of eggplant, but he really liked this dish. Maybe because it’s simple, yet packed with flavor with the basil, goat cheese and balsamic. I also like how fancy it looks out on a platter so I’ll be serving this at our next dinner party.
Grilled Eggplant with Crumbled Goat’s Cheese
(Adapted from Grilled Vegetables)
3 eggplants, in 1 inch wide slices
⅓ cup fresh basil, chiffonade cut
6 tablespoons extra virgin olive oil
3 oz crumbled goat’s cheese
3 tablespoons balsamic vinegar
½ cup toasted pine nuts
½ teaspoon black pepper
½ teaspoon salt
Toss the eggplant in half the olive oil and 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.