Best 3 Grilled Goats Cheese And Eggplant From Chris Cox Recipes

In the culinary world, grilled goats cheese and eggplant from Chris Cox is a delectable dish that tantalizes the taste buds with its harmonious blend of flavors and textures. This delectable dish, orchestrated by the culinary maestro himself, is a symphony of contrasting flavors, where the creamy, tangy notes of goats cheese dance gracefully with the smoky, earthy undertones of grilled eggplant. As the cheese melts and mingles with the tender eggplant, a captivating tapestry of textures unfolds, ranging from the soft, yielding cheese to the slightly chewy eggplant.

Here are our top 3 tried and tested recipes!

GRILLED EGGPLANT AND GOAT CHEESE SALAD

Grilled Eggplant and Goat Cheese Salad image

Provided by Giada De Laurentiis

Categories appetizer

Time 18m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

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, TOMATO AND GOAT CHEESE

Grilled Eggplant, Tomato and Goat Cheese image

Delicious, no fuss appetizer! Elegant but sooo easy. A perfect addition to a BBQ or a fabulous Italian feast.

Provided by Bubba's Mom

Categories Cheese Appetizers

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

1 medium eggplant, sliced into 1/4 inch rounds
2 large tomatoes, sliced
1 (11 ounce) log goat cheese
4 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste

Steps:

Preheat grill for medium heat.
In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick.
Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.

Nutrition Facts : Calories 226.9 calories, Carbohydrate 7.2 g, Cholesterol 30.4 mg, Fat 18.5 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 8.9 g, Sodium 639 mg, Sugar 4.3 g

GRILLED EGGPLANT, TOMATO AND GOAT CHEESE

Grilled Eggplant, Tomato and Goat Cheese image

Delicious, no fuss appetizer! Elegant but sooo easy. A perfect addition to a BBQ or a fabulous Italian feast.

Provided by Bubba's Mom

Categories Cheese Appetizers

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

1 medium eggplant, sliced into 1/4 inch rounds
2 large tomatoes, sliced
1 (11 ounce) log goat cheese
4 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste

Steps:

Preheat grill for medium heat.
In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick.
Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.

Nutrition Facts : Calories 226.9 calories, Carbohydrate 7.2 g, Cholesterol 30.4 mg, Fat 18.5 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 8.9 g, Sodium 639 mg, Sugar 4.3 g

Tips:

To select ripe eggplant, look for ones that are firm and have smooth, shiny skin. Avoid eggplants that have blemishes or wrinkles.
To prevent the eggplant from absorbing too much oil while grilling, brush it lightly with olive oil before grilling.
If you don't have a grill, you can also cook the eggplant in a grill pan over medium heat.
To make the goat cheese spread, simply combine goat cheese, cream cheese, lemon zest, and black pepper in a bowl and mix until smooth.
If you don't have any fresh herbs on hand, you can use dried herbs instead. Just use about 1/3 of the amount of dried herbs that you would use fresh herbs.

Conclusion:

Grilled Goat Cheese and Eggplant is a delicious and easy-to-make summer dish. The smoky flavor of the grilled eggplant pairs perfectly with the creamy goat cheese spread. This dish is perfect for a light lunch or dinner, and it can also be served as an appetizer.