For a light meal, try this Grilled Eggplant Bruschetta with Goat Cheese. It grills up in a few minutes and you can avoid all the carbs with traditional bruschetta.
Summer means that we have a lot of extra vegetables, and we are grilling them more than ever! Most people think of grilling meats, but grilled veggies like these Eggplant Bruschetta Bites are a treat. If left to his own devices, Jason would scrap the oven and just grill.
🧑🍳 Ingredients
Eggplant – If I asked you to tell me the first thing you think of when I say “eggplant,” I bet you would say “parmesan!” It’s just a natural jump, isn’t it? Eggplant has so many nutritional benefits that we keep it on our menu rotation. The skin alone has antioxidants, fiber, magnesium and potassium. Don’t peel eggplant or you will lose all of the nutrients that are hidden in there!
Now, the inside of the eggplant has researchers celebrating as it increases heart health, lowers cholesterol, shows signs of preventing cancer cells growing and helps with cognitive health. Sign me up!!! Do a little research yourself on this fantastic vegetable and you will be like us and adding it into your diet more!
Eggplant is a pesky little guy though! It will start to brown very fast. Don’t let the color bother you as it doesn’t impact the taste at all.
Bruschetta – I used the jarred variety, but you can easily make it yourself with chopped tomatoes, basil, balsamic vinegar, olive oil and garlic.
🔥 Grilling Instructions
Step One: The nice thing with eggplant is that it only takes a few minutes to grill. Set your grill up for 350 degrees and let it come up to temperature.
I use a GrillGrate on top of the grating as I really like how the fins provide excellent char marks on the vegetables.
Step Two: Slice the eggplant into ¼” slices and coat both sides with a bit of olive oil to prevent sticking on the grill.
Step Three: Grill each side for 2-3 minutes and you’re done!
Step Four: It is time to pull out your favorite bruschetta and spread a dollop on top of each circular piece of eggplant and then a small piece of goat cheese. For this one pictured, we used a roasted red pepper bruschetta and loved it. It is so full of flavor all locked up in a bit sized pieces.
Step Five: Crumble a tablespoon of goat cheese on top.
💡 Recipe Tips
Don’t let the weather stop you from making this! Cook it indoors. Heat up the sauté pan on the stovetop to medium high. Add a little bit of olive oil and sauté the slices for 2-3 minutes each side. You will notice that the eggplant will soak up the olive oil quickly and if you do more than one batch, you will have to keep adding oil as the pan will be bone dry. Place the eggplant slices on a plate and add the bruschetta just like you did after grilling!
Other Light Meals
Grilled Chicken with Pico – For a light alternative, try this Pico de Gallo on grilled chicken. It is light, flavorful, and so fresh!
Grilled Tequila Lime Shrimp – I don’t think much grills faster than shrimp and it tastes so darned good!
Grilled Eggplant, Bruschetta and Goat Cheese
Ingredients
- 1 Eggplant sliced into 1/4-1/2 inch slices
- ¼ cup Bruschetta use your favorite from jar
- ¼ cup Goat Cheese crumbled
- 2 tbsp Olive Oil
Instructions
- Heat grill to 350 degrees
- Slice eggplant into ¼ – ½ inch thick slices
- Brush eggplant with olive oil and place on grill. Grill each side for 2-3 minutes.
- Once you take the eggplant off of the grill, add a spoonful of bruschetta over the top of eggplant and sprinkle goat cheese as a final touch
Notes
Nutrition
