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Grilled Eggplant, Tomato and Goat Cheese

Bubba's Mom

"Delicious, no fuss appetizer! Elegant but sooo easy. A perfect addition to a BBQ or a fabulous Italian feast."
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25 m servings 227 cals
Original recipe yields 8 servings


  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 639 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat grill for medium heat.
  2. In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
  3. 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.
  4. 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.


  • Notes
  • 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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Read all reviews 111
  1. 143 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 ...

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 bitte...

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 th...

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...

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 the...

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 r...

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

I ended up "marinating" the eggplant in the balsamic/oil mixture (I used 3 T. of each, along with salt, pepper and garlic salt) for about 30 minutes because I had to step away for a bit. I was ...

Not a big eggplant fan - but this is really tasty! Big hit with my friends as well.