Tuesday, January 20, 2009

Grilled Eggplant Salad

This dish is as gorgeous as it is delicious. Easy to prepare and with enough staying power to hang out on your appy table, your guests will dig in with gusto!

2 to 3 tablespoons olive oil
2 large eggplants, sliced into ¾ -inch rounds
½ cup pine nuts, toasted
4 ounces goat cheese, crumbled
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
Salt and freshly ground pepper
1 tablespoon balsamic vinegar

Heat a grill pan over medium high heat. Coat the pan with cooking oil spray. Drizzle the olive oil over the eggplant slices. Grill the eggplant in the pan in batches. The slices should be soft with grill marks, about 3 to 4 minutes per side. You may use additional oil and cooking oil spray as needed.

Arrange the slices on a large platter. Top with toasted pine nuts, goat cheese, basil and mint. Season with salt and pepper. Drizzle with balsamic vinegar.

Serve the dish at room temperature.

Yield: Enough for a crowd
Preparation Time: 5 minutes
Cook Time: 20 minutes to grill eggplants in batches

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