Rating: 4.5 stars
27 Ratings
  • 5 star values: 23
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Tasty grilled eggplant complements the flavors of goat cheese and roasted red pepper in this 'couldn't be easier' recipe that is good served hot, cold, or as leftovers. To re-warm, place on low-heat grill for 2 minutes.

Recipe Summary

cook:
6 mins
additional:
30 mins
total:
51 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Arrange eggplant slices on a large plate and sprinkle both sides with salt. Refrigerate until water has been drawn out, at least 30 minutes. Rinse eggplant slices and pat dry with a paper towel.

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  • Preheat grill for medium heat and lightly oil the grate.

  • Lightly brush both sides of eggplant slices with olive oil and season with Italian seasoning.

  • Grill eggplant slices on the preheated grill, exactly 3 minutes per side. Spread goat cheese on 1 side of each eggplant slice and sprinkle with roasted red peppers. Serve open-faced or rolled up.

Nutrition Facts

148 calories; protein 6.7g; carbohydrates 3.3g; fat 12.1g; cholesterol 22.4mg; sodium 310mg. Full Nutrition
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