Grilled Eggplant with Tomato and Goat Cheese
Remember how I said I never liked zuchini as a kid and now I love it? Well I’ve never really liked eggplant either but while roaming the grocery store looking for healthy dinner options, those big, strange, purple vegetables called to me.
And guess what?! Just like zucchini, I am now a fan of eggplant. Maybe it had just never been prepared the way I like it. Or maybe all the breading and cheese that was melted on top of eggplant Parmesan was too much of a reminder that it wasn’t chicken.
But this grilled eggplant dish, topped with grape tomatoes, basil and goat cheese, complements the soft and juicy vegetable perfectly.
What foods did you hate as a kid and now you love? Brussels Sprouts? Spinach?
Grilled Eggplant with Tomato and Goat Cheese Serves Two or more
2 Eggplant (any kind, I used graffiti)
2 Garlic cloves
Crumbled goat cheese
Zest and juice of one lemon
Salt and pepper
*Heat up a grill-pan on medium heat. As it is warming slice your eggplant into 1/3 to 1/4 inch circles. Mince one garlic clove and toss it into a bowl with about 1/2 a cup of olive oil. Brush the olive oil and garlic onto the eggplant slices. Salt the slices and allow them to sit for 5 minutes. Grill the eggplant for 5-6 minutes on each side.
*Chop your grape tomatoes into smaller pieces and mix gentle with chopped basil, minced garlic clove, and crumbled goat cheese. Squeeze in the juice of 1/2 of a lemon and grate in the zest.
*Top your eggplant with the tomato and goat cheese mixture and salt and pepper. Serve.