Food Network: Grilled Eggplant and Goat Cheese Salad

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Grilled Eggplant and Goat Cheese Salad
Recipe courtesy Giada De Laurentiis

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

Instructions
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.