"Delicious, no fuss appetizer! Elegant but sooo easy. A perfect addition to a BBQ or a fabulous Italian feast." — Bubba's Mom
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eggplant, sliced into 1/4 inch rounds
1 (11 ounce) log
salt and pepper to taste
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!
Good but I think it needs a sharper cheese. Next time I will try feta.
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!
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!
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.
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...
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!
I left the tops off and added some fresh torn basil leaves underneath the cheese. Everyone loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Eggplant, Tomato and Goat Cheese
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 166
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