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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)

Serves 6

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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.

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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.

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