-
-
My review
Grilled Eggplant, Tomato and Goat Cheese
Bubba's Mom
"Delicious, no fuss appetizer! Elegant but sooo easy. A perfect addition to a BBQ or a fabulous Italian feast."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 227 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Notes
- To cook in the oven, bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until softened and melt in your mouth delicious!
- Fresh mozzarella can easily be substituted if you don't like goat cheese.
Nutrition Facts
Per Serving: 227 calories; 18.5 g fat; 7.2 g carbohydrates; 9.4 g protein; 30 mg cholesterol; 639 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 111144 Ratings
-
-
-
-
-
Most helpful positive review
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 ...
Most helpful critical review
9/2/2010
Good but I think it needs a sharper cheese. Next time I will try feta.
Most helpful
Most positive
Least positive
Newest
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 ...
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 bitte...
7/7/2009
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 th...
4/15/2008
Very good recipe. When flipping the eggplant try to pull the bundle off the grill and flip over a plate or tray. The top eggplant isn't cooked or bonded with the cheese so when you try to flip...
7/25/2007
I gave it a five because it's easy to prepare, and I love goat cheese. My diet doesn't allow me to eat carbs, so this was perfect for me. Very tasty, wonderfull idea. TIP: If you can prepare the...
6/23/2005
A delicious and impressive appetizer that beautifully complimented our grilled chicken dinner. Even my tomato-hating husband enjoyed this. If you love goat cheese, you will love this dish! The r...
10/23/2007
I left the tops off and added some fresh torn basil leaves underneath the cheese. Everyone loved it.
4/7/2008
I ended up "marinating" the eggplant in the balsamic/oil mixture (I used 3 T. of each, along with salt, pepper and garlic salt) for about 30 minutes because I had to step away for a bit. I was ...