Friday, September 14, 2007

Grilled Eggplant Salad

As Yummy As It Looks!

I've been eating a lot of eggplant lately. I guess because it looks so fresh. This recipe is another from Giada DiLaurentiis. It is hearty enough to eat as a main dish. Just serve it with some crusty Italian bread.

Grilled Eggplant and Goat Cheese Salad

Recipe courtesy Giada De Laurentiis
3 tablespoons olive oil
7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices, I used two regular eggplants cut into 1/2 to 3/4" thick slices
1/2 cup toasted pine nuts
3 ounces goat cheese, crumbled,
I used gorgonzola
1/3 cup basil, thinly sliced, I used 1/2 cup
2 tablespoons chopped mint,
I omitted this
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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.
I used cooked them for about 5-6 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.

3 comments:

BAMBOLA said...

THISEGGPLANT IS SO GOOD YOU WILL WANT TO EAT MORE.BAMBOLA

Emilie said...

Did you put sauce on the eggplant?
Looks very tasty, as always.

Annie said...

Bambola, Your right and I did!

Emilie, Nope, no sauce, just balsamic vinegar and olive oil. YUM.