GRILLED EGGPLANT, TOMATO AND GOAT CHEESE
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.
- Note: To cook in the oven, bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until softened and melt in your mouth delicious.
- Note: Fresh mozzarella can easily be substituted if you don't like goat cheese.
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D Smit
[email protected]This recipe is a great way to use up leftover eggplant. It's also a healthy and delicious meal that can be served as a main course or side dish.
havana smith
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The smokiness of the eggplant was tempered by the sweetness of the tomatoes and the creaminess of the goat cheese.
Mental Jutt
[email protected]This dish was a hit at my dinner party! Everyone loved the combination of flavors and textures. I will definitely be making this again.
Sharon Moyo
[email protected]The grilled eggplant was a bit too smoky for my taste, but the tomatoes and goat cheese were delicious. I would try this recipe again with roasted eggplant instead.
God's power Osagie
[email protected]This recipe is easy to follow and the end result is a flavorful and satisfying dish. I highly recommend it!
Matty Stpeter
[email protected]I made this dish last night and it was delicious! The flavors were well-balanced and the eggplant was cooked perfectly. I will definitely be making this again.
Eghosa Atomon
[email protected]The grilled eggplant, tomato, and goat cheese combination is a fantastic vegetarian main course or side dish. The smokiness of the eggplant pairs perfectly with the tangy tomatoes and creamy goat cheese.