Grilled Eggplant with Diced Tomatoes and Goat Cheese Recipe


Grilled Eggplant with Diced Tomato Sauce and Goat Cheese Recipe


Bruschetta Like Grilled Eggplant with Diced Tomato Sauce and Goat Cheese Recipe

5 out of 5
stars based on 2 ratings.

Grilled Eggplant served bruschetta style with diced tomato sauce, crumbled goat cheese and dried basil leaves from Paggi Pazzo

Grilled Eggplant with Diced Tomatoes and Goat Cheese Recipe
Published: November 23, 2011

Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Calories per serving: 136
Fat per serving: 10.4g

Ingredients

  • 1 large eggplant
  • 14 ounces diced tomatoes (San Marzano)
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 garlic cloves
  • 4 ounces crumbled goat cheese
  • 2 tablespoons dried basil leaves

Cooking Directions

  1. Chop garlic finely and add to pan with 2 tablespoons of olive oil to create sauce. After 2-3 minutes, add diced tomatoes to pan with salt and pepper, cover, and cook low-to-medium heat for 20 minutes
  2. While sauce cooks, clean eggplant and then cut long way into 1/4 inch thick slices then season with olive oil, salt, and pepper
  3. Start grill (if using gas grill fire up burners and maintain medium-to-high-heat) and use one 1/2 chimney starter filled with wood lump charcoal. Once wood charcoal is grey, empty into grill pit
  4. Grill eggplant 4-5 minutes on each side until grill marks are evident and eggplant is browned
  5. Once eggplant is done, remove and add to serving dish then top with healthy serving of diced tomato sauce, crumbled goat cheese and sprinkle of dried basil leaves
  6. Ready to serve

Let it Rip!

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