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Grilled Eggplant, Tomato and Goat Cheese

Grilled Eggplant, Tomato and Goat Cheese

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Bubba's Mom

Bubba's Mom

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

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Ingredients {{adjustedServings}} servings

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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

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Diana S.
152

Diana S.

9/3/2007

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 just closed the grill for a few minutes to melt the cheese. To serve I topped each with freshly ground black pepper and a parsley sprig. It was so simple and tasted fantastic. Next time I think I would brush the tomato slice with the olive oil/balsamic mixture, just because they kind of dried out on the grill. Thanks Carolyn for a keeper!

lava99
88

lava99

8/15/2007

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 bitter flavor from the vegetable. Slice the eggplant as normal, lay on paper towels, and sprinkle with salt. Let it sit for about 30 min, then rinse and pat dry. Then you can marinate as normal. Also, did not make sandwiches with it- that's too hard to grill! Grilled one side of the eggplant, flipped, and put on cheese and tomato. Never made the eggplant "sandwich." Next I'm going to try slicing the eggplant lengthwise, grilling as normal, and rolling and securing with a toothpick after they're off the grill to make eggplant rolls!

NAUTICOLE
76

NAUTICOLE

7/8/2009

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 them in the olive oil & balsamic vinegar until I was ready to put the slices on the grill. I grilled one side 7-8 minutes then flipped over and added the goat cheese and tomato slices and grilled another 7-8 minutes. Also, I served them open-faced instead of sandwich style. Thanks so much for a really great recipe!

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