Prep Time
10 min
Cook Time
8 min
Yields
4 - 6 servings
This bright, colourful dish would be a great side at a barbecue or any summer meal.
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ingredients
3
tbsp olive oil
7
Japanese eggplants, ends trimmed, cut into 1-inch wide slices
½
cup toasted pine nuts
3
ounce goat cheese, crumbled
⅓
cup basil, thinly sliced
2
tbsp chopped mint
3
tbsp extra-virgin olive oil
3
tbsp balsamic vinegar
½
tsp kosher salt
½
tsp freshly ground black pepper
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directions
Step 1
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.
Step 2
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.
Step 3
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.