Grilled Goats Cheese And Eggplant From Chris Cox Recipes
GRILLED EGGPLANT AND GOAT CHEESE SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 18m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.
- Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.
- Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it. The herbs remained green and fluffy. The grill marks on the eggplant were distinct.
GRILLED EGGPLANT, TOMATO AND GOAT CHEESE
Delicious, no fuss appetizer! Elegant but sooo easy. A perfect addition to a BBQ or a fabulous Italian feast.
Provided by Bubba's Mom
Categories Cheese Appetizers
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat grill for medium heat.
- In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
- 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.
- 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.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 7.2 g, Cholesterol 30.4 mg, Fat 18.5 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 8.9 g, Sodium 639 mg, Sugar 4.3 g
GRILLED EGGPLANT, TOMATO AND GOAT CHEESE
Delicious, no fuss appetizer! Elegant but sooo easy. A perfect addition to a BBQ or a fabulous Italian feast.
Provided by Bubba's Mom
Categories Cheese Appetizers
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat grill for medium heat.
- In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
- 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.
- 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.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 7.2 g, Cholesterol 30.4 mg, Fat 18.5 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 8.9 g, Sodium 639 mg, Sugar 4.3 g
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