Name: Grilled Eggplant and Goat Cheese Salad
Yield: 4
Ingredients: 3 tablespoon olive oil; 7 japanese eggplant, cut into 1-inch wide slices; 1/2 cup pine nuts, toasted; 3 ounce goat cheese, crumbled; 1/3 cup basil, thinly sliced; 2 tablespoon mint, chopped; 3 tablespoon extra-virgin olive oil; 3 tablespoon balsamic vinegar; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

Ingredients

3 Tablespoons olive oil
7 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.