The Olive Bin

Grilled Eggplant & Goat Cheese Salad

Place a grill pan over medium-high heat, or preheat a gas or charcoal grill. Drizzle 3 T of the olive oil over the slices of eggplant and toss to coat. Grill the eggplant until tender and grill marks appear, about 3-4 minutes per side. Place the eggplant slices side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Combine the remaining 3 T of olive oil, balsamic vinegar, salt, and pepper in a small bowl. Drizzle over the eggplant mixture. Note:Plating the eggplant salad this way allows the cheese to stay bright white. The salt and pepper show up on it, and the herbs remain green and fluffy.
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Ingredients

Number Of Servings: 6

3 T + 3 T of any of The Olive Bin's Extra Virgin Olive Oils
7 small Japanese eggplant, ends trimmed, cut into 1-in slices
1/2 C toasted pine nuts
3 oz goat cheese, crumbled
1/3 C fresh basil, thinly sliced

Directions

  1. Place a grill pan over medium-high heat, or preheat a gas or charcoal grill. Drizzle 3 T of the olive oil over the slices of eggplant and toss to coat. Grill the eggplant until tender and grill marks appear, about 3-4 minutes per side.
  2. Place the eggplant slices side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint.
  3. Combine the remaining 3 T of olive oil, balsamic vinegar, salt, and pepper in a small bowl. Drizzle over the eggplant mixture.

    Note: Plating the eggplant salad this way allows the cheese to stay bright white. The salt and pepper show up on it, and the herbs remain green and fluffy.

Additional Info

From our friend and food instructor, Sandi Knapp

Associated Products

Extra Virgin Olive Oils
Extra Virgin Olive Oils
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