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
Directions
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.
Photo: Grilled Eggplant and Goat Cheese Salad Recipe



















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By divapatsy
on January 31, 2012
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This was excellent! Easy to make and if I could rate it higher I would..
By Cathey56
Long Island, NY
on October 11, 2011
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Incredible flavor, I did mix it up a bit. Use 2-3" Japanese Eggplant grilled on BBQ. Layered grilled red onions, eggplant, fresh roasted peppers and grapes tomato cut in half. Used Tuscan herb EVOO and really good balsamic with herb goat cheese. I make my own roasted red pepper 12 #'s @ a time and freeze them. This time they were just made. The flavors are let just say blow your mind good.
By autobuyfromme
Queenstown, MD
on September 20, 2011
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When my wife loves it and I like it, its a fantastic recipe. Typical tasty Giada recipe.
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