Grilled Eggplant Tomato and Goat Cheese
Grilled Eggplant, Tomato and Goat Cheese is a flavorful vegetarian dish featuring smoky grilled eggplant layered with fresh tomatoes and creamy goat cheese. Finished with olive oil, herbs, and seasonings, this Mediterranean recipe offers a perfect balance of savory, tangy, and fresh flavors. It is easy to prepare, visually appealing, and perfect as an appetizer, side dish, or light meal. This healthy recipe highlights seasonal vegetables while delivering restaurant-quality taste at home.
Ingredients
- 2 large eggplants, sliced into ½-inch rounds
- 3 large ripe tomatoes, sliced
- 5 ounces goat cheese, crumbled
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 2 tablespoons fresh basil leaves, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- Freshly ground black pepper, to taste
Instructions
- Wash the eggplants and slice them into thick rounds.
- Sprinkle lightly with salt and allow them to rest for 15 minutes to remove excess moisture. Pat dry.
- Brush eggplant slices with olive oil and season with garlic, oregano, black pepper, and salt.
- Preheat the grill to medium-high heat.
- Grill the eggplant slices for 3–5 minutes per side until tender and lightly charred.
- Arrange grilled eggplant slices on a serving plate.
- Top each slice with fresh tomato slices and crumbled goat cheese.
- Drizzle with olive oil and balsamic glaze if desired.
- Garnish with fresh basil, parsley, and a sprinkle of black pepper before serving.
Notes
- Choose firm, ripe eggplants for the best grilling results.
- Use fresh seasonal tomatoes for maximum flavor.
- Goat cheese softens beautifully when placed on warm eggplant.
- Do not overcook eggplant or it may become too soft.
- Fresh basil enhances the Mediterranean flavors.
- Balsamic glaze adds sweetness and depth.
- This dish can be served warm or at room temperature.
- Store leftovers in the refrigerator for up to 2 days.