Grilled Eggplant, Tomato and Goat Cheese

Grilled Eggplant, Tomato and Goat Cheese

109
Bubba's Mom 4

"Delicious, no fuss appetizer! Elegant but sooo easy. A perfect addition to a BBQ or a fabulous Italian feast."

Ingredients

25 m {{adjustedServings}} servings 227 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 639 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat grill for medium heat.
  2. In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
  3. Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick.
  4. Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.

Footnotes

  • Notes
  • To cook in the oven, bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until softened and melt in your mouth delicious!
  • Fresh mozzarella can easily be substituted if you don't like goat cheese.
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Reviews

109
  1. 140 Ratings

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Great tasting eggplant! I followed other reviewers suggestions and grilled each eggplant slice, then topped with fresh basil, goat cheese, and finally a tomato slice. I left them open faced and ...

Loved this recipe- my husband usually will not eat goat cheese, and we had these 2 nights in a row! Added an extra step at the beginning - salting eggplant releases excess moisture and a bitte...

This is absolutely delicious! My husband and I both loved it. The only changes I made was to salt the slices and let them sit on paper towels about 30 minutes then pat dry. Then I marinated th...