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Grilled Eggplant, Tomatoes, and Goat Cheese
Preparation info
- Makes
4
Servings - Difficulty
Easy
Appears in
Published 2013
Inspired by lasagna, grilled eggplant, ripe tomatoes, and creamy cheese seasoned with fresh basil and balsamic vinegar is a fresh and light vegetarian main dish. Wedges of Soft Socca are a perfect partner.
Ingredients
- Extra-virgin olive oil,
6 tablespoons - Fresh basil,
¼ cup ⅓ oz
Method
- In a small bowl, combine the oil, basil, shallots, and vinegar. In another small bowl, mix the chopped tomatoes and 2 tablespoons of the oil mixture. Season the tomatoes to taste with salt and pepper.
- Trim the rounded part off 2 opposite long sides of each eggplant. Cut the eggplants lengthwise in half and place on a small oiled baking sheet. Brush both sides w
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Creamy textures from the eggplant and goat cheese, zing from the balsaamic vinegar and sweetness from the tomatoes. Great summer dinner. Drizzle with a good olive oil and serve with pita bread. :)