It’s summertime and Jason’s tomatoes are finally coming in! We combined the fresh-off-the-vine tomatoes with grilled eggplant and his favorite goat cheese to make a super easy and delicious Grilled Eggplant, Tomatoes and Goat Cheese Salad. I was so happy with this recipe that I sauteed more eggplant in my cast iron skillet later in the week to make this recipe again. It was equally amazing. The cherry tomatoes and goat cheese added amazing color and certainly complemented the grilled eggplant!
Grilled Eggplant Slices
We are all about quick and easy so let’s make this happen! Start by firing up the grill to a solid 375 degrees before slicing the eggplant. Eggplant turns brown faster than bananas so you really need to be quick if you want to maintain the gorgeous color! Start by slicing up the eggplant lengthwise (slicing them into rounds works great as well!) and brush olive oil on both sides. Place on the oiled grill for 5 minutes on each side.
While that is cooking, slice up the tomatoes in half, crumble up the goat cheese and prep your favorite dressing. We used a simple balsamic vinegar.
Prepare the Grilled Eggplant, Tomato and Goat Cheese Salad
After the eggplant is finished grilling, place it on a long plate or platter, scatter the tomatoes and crumbled goat cheese on top and drizzle the dressing. Delish, let me tell you right now! It’s both gorgeous and tastes amazing!!!
Substitute feta cheese if you don’t like goat cheese! Will turn out fabulous as well.
As I stated above, this can be done easily on the cooktop as well. Saute the eggplant on each side on a medium high heat for about 3 minutes each side. In the last couple of minutes, throw in the tomatoes or serve fresh as desired. Don’t overcook the eggplant, as it will become mushy very fast!
Grilled Eggplant, Tomatoes and Goat Cheese Salad
- 2-3 eggplant slice lengthwise
- 1 pint of cherry tomatoes sliced in half
- few sprigs of basil
- 1/4 cup goat or feta cheese crumbled
- Balsamic Vinaigrette
- 3/4 c balsamic vinegar
- 1/2 c olive oil
- 3 garlic cloves minced
- 1/2 tsp basil
- salt and pepper
- Heat grill to 375. Brush grill grates with olive oil.
- Brush eggplant with olive oil and place on grill. Cook 3-5 minutes each side.
- Combine all the above vinaigrette ingredients and mix.
- Place eggplant on plate, sprinkle tomatoes, cheese and fresh basil over the top.
- Drizzle vinaigrette over the top and serve.