Monday, April 30, 2007
Grilled Eggplant and Goat Cheese Salad
This dish is from The Food Network's Giada De Laurentiis. It was a hot and gross Atlanta day today, and this made a good, light dinner. It's pretty to look at so I included a photo.
7 Japanese eggplant, ends trimmed, cut into 1-inch slices (we just used a regular eggplant cut into 1/2" slices)
1/2 c. toasted pine nuts
3 oz. crumbled goat cheese
1/3 c. basil, thinly sliced
2 Tbs. chopped mint
6 Tbs. extra virgin olive oil
3 Tbs. balsamic vinegar
salt and pepper
Heat a grill pan over medium high or preheat a gas or charcoal grill. Drizzle 3 Tbs. of the olive oil over the eggplant slices and toss to coat. Grill the slices until tender and gril marks appear, 3-4 minutes per side. (We have neither a grill pan nor an outdoor grill so I roasted mine in the oven at 450 degrees for 15 minutes, turning once.)
Place the grilled slices side-by-side on a big serving platter. Sprinkle with the pine nuts, goat cheese, basil and mint. Drizzle with the rest of the olive oil and the balsamic vinegar. Top with salt and pepper.
7 Japanese eggplant, ends trimmed, cut into 1-inch slices (we just used a regular eggplant cut into 1/2" slices)
1/2 c. toasted pine nuts
3 oz. crumbled goat cheese
1/3 c. basil, thinly sliced
2 Tbs. chopped mint
6 Tbs. extra virgin olive oil
3 Tbs. balsamic vinegar
salt and pepper
Heat a grill pan over medium high or preheat a gas or charcoal grill. Drizzle 3 Tbs. of the olive oil over the eggplant slices and toss to coat. Grill the slices until tender and gril marks appear, 3-4 minutes per side. (We have neither a grill pan nor an outdoor grill so I roasted mine in the oven at 450 degrees for 15 minutes, turning once.)
Place the grilled slices side-by-side on a big serving platter. Sprinkle with the pine nuts, goat cheese, basil and mint. Drizzle with the rest of the olive oil and the balsamic vinegar. Top with salt and pepper.
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That looks AMAZING! Wow. Can't wait till my Japanese eggplants come in. The blooms are on the vines so it won't be too much longer. Yum!
Mmmm ... I'm imagining the leftovers tossed with pasta, sun dried tomatoes and a bit of balsamic. Yum !!!
Made this yesterday and modified it by adding 1 clove of minced garlic to the oil and vinegar before drizzling. I also grilled a combo of eggplant, yellow squash, and zucchini instead of just the eggplant.
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