Servings: 2 Prep time: 15 mins. Cooking time: 10 mins.
Ingredients
1 medium eggplant
1 Tbsp olive oil
1/4 tsp salt
black pepper to taste
2 medium tomatoes
3 oz goat cheese
1/2 tsp garlic powder
1/3 cup fresh basil
1 Tbsp balsamic vinegar glaze
Optional: 2 Tbsp roasted pine nuts
Directions
Turn on grill and bring to 350-400 F.
Wash eggplant, then cut into 1/2 in round slices. Brush with olive oil and season with salt and black pepper.
Wash tomatoes then cut into even dice. Cut basil into long, thin strips.
In a small bowl, mash goat cheese with a fork. Stir in garlic powder, basil, and black pepper.
Grill eggplant until tender and grill marks appear, ~4 minutes per side.
In the last 2 minutes of cooking, sprinkle each eggplant slice with tomatoes and goat cheese. Cook until cheese begins to soften, then remove.
Top with balsamic glaze and pine nuts (if you're using them) and enjoy!
Notes:
If you don’t have a grill, use a cast iron skillet or grill pan over high heat on the stove, or use the oven at 375 F.
If you don’t have balsamic glaze, you can make it by reducing in half 1/4 cup balsamic vinegar and 1/2 TBSP sugar. Or you can simply drizzle with olive oil and balsamic vinegar.
Fresh mozzarella or feta can easily be substituted if you don't like goat cheese.
Add roasted red peppers instead of, or in addition to, tomatoes.
