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READY IN 25 mins

Grilled Eggplant, Tomato and Goat Cheese

Read Reviews (102)

"Delicious, no fuss appetizer! Elegant but sooo easy. A perfect addition to a BBQ or a fabulous Italian feast." — Bubba's Mom

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

1 medium eggplant, sliced into 1/4 inch rounds
2 large tomatoes, sliced
1 (11 ounce) log goat cheese

4 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste

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Directions

Preheat grill for medium heat.
In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick.
Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.

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PREP 10 mins
COOK 15 mins
READY IN 25 mins

Footnotes

To cook in the oven, bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until softened and melt in your mouth delicious!
Fresh mozzarella can easily be substituted if you don't like goat cheese.

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Great tasting eggplant! I followed other reviewers suggestions and grilled each eggplant slice, then topped with fresh basil, goat cheese, and finally a tomato slice. I left them open faced and just closed the grill for a few minutes to melt the cheese. To serve I topped each with freshly ground black pepper and a parsley sprig. It was so simple and tasted fantastic. Next time I think I would brush the tomato slice with the olive oil/balsamic mixture, just because they kind of dried out on the grill. Thanks Carolyn for a keeper!

—Diana S.

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Most Helpful Critical Review

Sep 03, 2010

Good but I think it needs a sharper cheese. Next time I will try feta.

—Gabrielle Waldman

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131 Ratings

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Aug 15, 2007

Loved this recipe- my husband usually will not eat goat cheese, and we had these 2 nights in a row! Added an extra step at the beginning - salting eggplant releases excess moisture and a bitter flavor from the vegetable. Slice the eggplant as normal, lay on paper towels, and sprinkle with salt. Let it sit for about 30 min, then rinse and pat dry. Then you can marinate as normal. Also, did not make sandwiches with it- that's too hard to grill! Grilled one side of the eggplant, flipped, and put on cheese and tomato. Never made the eggplant "sandwich." Next I'm going to try slicing the eggplant lengthwise, grilling as normal, and rolling and securing with a toothpick after they're off the grill to make eggplant rolls!

—lava99

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Jul 08, 2009

This is absolutely delicious! My husband and I both loved it. The only changes I made was to salt the slices and let them sit on paper towels about 30 minutes then pat dry. Then I marinated them in the olive oil & balsamic vinegar until I was ready to put the slices on the grill. I grilled one side 7-8 minutes then flipped over and added the goat cheese and tomato slices and grilled another 7-8 minutes. Also, I served them open-faced instead of sandwich style. Thanks so much for a really great recipe!

—NAUTICOLE

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Apr 15, 2008

Very good recipe. When flipping the eggplant try to pull the bundle off the grill and flip over a plate or tray. The top eggplant isn't cooked or bonded with the cheese so when you try to flip it over the grill it may fall apart and make a mess on the grill or fall between the slots.

—wangjung727

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Jul 25, 2007

I gave it a five because it's easy to prepare, and I love goat cheese. My diet doesn't allow me to eat carbs, so this was perfect for me. Very tasty, wonderfull idea. TIP: If you can prepare them in a panini maker, it would be easier. Grill the eggplant separate first. Put them together at the end with the tomatoes also. Love it, love it, love it...

—PICHINGA2

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Jun 23, 2005

A delicious and impressive appetizer that beautifully complimented our grilled chicken dinner. Even my tomato-hating husband enjoyed this. If you love goat cheese, you will love this dish! The robust balsamic and mild, creamy goat cheese pair together quite nicely. Thanks for the fabulous recipe of an appetizer for the grill!

—KAITCH

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Oct 23, 2007

I left the tops off and added some fresh torn basil leaves underneath the cheese. Everyone loved it.

—Cristina

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Nutrition

Calories
227 kcal
11%

Carbohydrates
7.2 g
2%

Cholesterol
30 mg
10%

Fat
18.5 g
28%

Fiber
2.9 g
11%

Protein
9.4 g
19%

Sodium
639 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grilled Eggplant, Tomato and Goat Cheese

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 227
Calories from Fat: 166

% Daily Value *
Total Fat 18.5g 28 %
** Saturated Fat 8.9g 45 %
Cholesterol 30mg 10 %
Sodium 639mg 26 %
Potassium 329mg 9 %
Total Carbohydrates 7.2g 2 %
Dietary Fiber 2.9g 11 %
Protein 9.4g 19 %
Sugars 4.3g
Vitamin A 19 %
Vitamin C 12 %
Calcium 16 %
Iron 10 %
** Thiamin 9 %
** Niacin 21 %
** Vitamin B6 7 %
** Magnesium 9 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.