Grilled Aubergine With Chevre

1. 1

   Lightly salt each side of eggplant slices.

2. 2

   Put to rest in a colander for about 15 minutes, then scrape the sweat from the eggplant.

3. 3

   Combine olive oil, balsamic vinegar, basil and rosemary.

4. 4

   Use a silicone or pastry brush to apply to one side of eggplant slices.

5. 5

   Put the eggplant slices under a broiler, about 4 inches from the element, until lightly brown.

6. 6

   Turn the slices over, apply the balsamic wash to the second side, and put under the broiler.

7. 7

   When the tops turn light brown, remove from broiler and quickly add rounds of goat cheese, top with bread crumbs and return to broiler until the cheese puffs up and the breadcrumbs are toasted brown.

8. 8

   Remove to serving plates; add a spring of fresh rosemary if desired.

9. 9

   Add salad, and serve, leaving the rind.

* Per serving · 4 servings · Values may vary.

No additional tips available.