Grilled Eggplant, Tomato and Goat Cheese

Eggplant coated with extra virgin olive oil and balsamic vinegar. Seasoned with coarse salt and fresh ground black pepper, the eggplant slices are topped with tomato slices, goat cheese and a second slice of eggplant. The stacks are secured with a toothpick and grilled over direct heat about 15 minutes, turning once after 7 minutes. This is a great appetizer or lunch entree and perfect for serving as a side dish to your favorite chicken or seafood entree.

Cook's Notes

To remove possible bitterness, the eggplant slices should be lightly salted and placed in a colander or strainer to drain off excess liquid.

Grilled Eggplant, Tomato and Goat Cheese


1 medium Eggplant, sliced into 1/4 inch rounds 2 large Tomatoes, sliced 1 (11 ounces) package Goat Cheese 4 tablespoons Extra Virgin Olive Oil 2 tablespoons Balsamic Vinegar Coarse Salt, to taste Fresh Ground Black Pepper, to taste


1. Preheat your grill to medium heat.

2. Coat the eggplant with olive oil and balsamic vinegar in a large bowl.

3. Season it with salt and pepper.

4. Arrange half of the eggplant slices on a tray.

5. Place one slice of tomato and one slice of cheese on each slice of eggplant.

6. Sprinkle a little salt and pepper on the tomatoes and cheese.

7. Top with the remaining slices of eggplant, and secure each bundle with a toothpick.

8. Lightly oil the grill grate.

9. Remove the toothpicks and arrange the bundles on the grate.

10. Cook for 8 minutes and carefully flip them over.

11. Continue cooking for 6 or 7 minutes more.

12. Remove from the grill and serve immediately.

A cooking class is a great way to learn how to prepare and cook eggplant the way the professionals do, or head over to, for the best, taste-tested eggplant recipes.

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