Eggplant with Goat Cheese & Pine Nuts recipe


  • 2 Eggplants, Cut In 1/2 Inch Slices
  • 3 Tablespoons Extra Virgin Olive Oil
  • ½ cups Pine Nuts
  • 3 ounces, weight Goat Cheese Crumbled
  • ¼ cups Basil, Thinly Sliced
  • 2 Tablespoons Fresh Mint, Chopped
  • 1 Lemon, Zested And Juiced
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Fresh Ground Pepper

Cooking Instructions

Heat a grill to medium heat. Drizzle olive oil over the eggplant.

Once grill is hot put the eggplant on. Grill the eggplant until tender and grill marks appear.

This will take about 3-4 minutes each side. When done remove it from the grill to a serving platter and turn off the grill.

Toast the pine nuts on medium heat in a dry pan just until they turn brown, about 2 minutes. Be careful not to burn them.

Sprinkle the eggplant slices with toasted pine nuts, goat cheese, basil, mint and lemon zest. Squeeze lemon juice over the top. Season with salt and pepper.

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