Grilled Eggplant, Tomatoes, and Goat Cheese

Name: Grilled Eggplant, Tomatoes, and Goat Cheese
Yield: Makes 4 Servings
Ingredients: Small, slender Italian eggplants, 4 (about 8 oz/250 g each); Fresh goat cheese, ¾ cup (about 3 oz/90 g) crumbled; Kosher salt and freshly ground pepper; Heirloom tomatoes, 10 oz (315 g), cored and chopped (about 1½ cups/280 g); Shallots, ¼ cup (1 oz/30 g) minced; Fresh basil, ¼ cup (⅓ oz/10 g) minced; Extra-virgin olive oil, 6 tablespoons; Balsamic vinegar, 2 tablespoons

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

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

Dinner
Gluten-free
Vegetarian

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