Grilled Eggplant and Goat Cheese Salad

Grilled eggplant topped with crumbled cheese and fresh herbs is a wonderful, simple summer salad
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Grilled Eggplant and Goat Cheese Salad

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Charred eggplant and fresh goat cheese are one of our favorite salad combinations.

This recipe is courtesy of Food Network.

4
Servings
553
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  Tablespoons  olive oil
  • Japanese eggplant, cut into 1-inch wide slices
  • 1/2  Cup  pine nuts, toasted
  • 3  Ounces  goat cheese, crumbled
  • 1/3  Cup  basil, thinly sliced
  • 2  Tablespoons  mint, chopped
  • 3  Tablespoons  extra-virgin olive oil
  • 3  Tablespoons  balsamic vinegar
  • 1/2  Teaspoon  kosher salt
  • 1/2  Teaspoon  freshly ground black pepper

Directions

Heat a gas or charcoal grill.

Drizzle olive oil over slices of eggplant and toss to coat. Grill eggplants until tender and grill marks appear, about 3-4 minutes per side.

Place the eggplants side by side on a serving platter. Sprinkle with pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, vinegar, salt, and pepper.

Nutritional Facts

Total Fat
53g
76%
Sugar
6g
7%
Saturated Fat
29g
100%
Cholesterol
34mg
11%
Carbohydrate, by difference
10g
8%
Protein
14g
30%
Vitamin A, RAE
102µg
15%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
197mg
20%
Choline, total
29mg
7%
Fiber, total dietary
1g
4%
Folate, total
11µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
78mg
24%
Manganese, Mn
2mg
100%
Niacin
2mg
14%
Phosphorus, P
322mg
46%
Selenium, Se
4µg
7%
Sodium, Na
109mg
7%
Water
26g
1%
Zinc, Zn
3mg
38%

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