Best Grilled Eggplant And Goat Cheese Salad Recipes

Grilled Eggplant and Goat Cheese Salad image

Provided by Giada De Laurentiis

Time 18m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons olive oil
7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
1/2 cup toasted pine nuts
3 ounces goat cheese, crumbled
1/3 cup basil, thinly sliced
2 tablespoons chopped mint
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

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.

GRILLED EGGPLANT AND GOAT CHEESE SALAD image

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
1/2 cup toasted pine nuts
3 ounces goat cheese, crumbled
1/3 cup basil, thinly sliced
2 tablespoons chopped mint
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

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.

GRILLED EGGPLANT AND GOAT CHEESE SALAD RECIPE image

Yield 4

Number Of Ingredients 10

3 tbs olive oil
7 japanese eggplants (or 2 normal eggplants ) ends trimmed, cut 1 inch wide slices
1/2 cup toasted pine nuts
3 ounces goat chesse, crumbled
1/3 cup basil, thinly sliced
2 tbs chopped mint
3 tbs extra- virgin olive oil
3 tbs balsamic vinegar
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

Steps:

place a grill pan over medium high heat or preheat a gas or charcoal grill. drizzle the oilve oil over the slices of eggplant and toss to coat grill the eggplants until tenfer 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.