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Categories:Viewed: 48 - Published at: 6 years ago
Ingredients
- 2 Eggplants, Cut In 1/2 Inch Slices
- 3 Tablespoons Extra Virgin Olive Oil
- 1/2 cups Pine Nuts
- 3 ounces, weight Goat Cheese Crumbled
- 1/4 cups Basil, Thinly Sliced
- 2 Tablespoons Fresh Mint, Chopped
- 1 Lemon, Zest And Juice
- 1/2 teaspoons Kosher Salt
- 1/4 teaspoons Fresh Ground Pepper
Method
- 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.
