Grilled Eggplant and Goat Cheese Salad Recipe

Name: Grilled Eggplant and Goat Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices; 1/2 cup toasted pine nuts; 3 ounces goat cheese, crumbled; 1/3 cup basil, thinly sliced; 2 tablespoons chopped mint; 3 tablespoons extra-virgin olive oil; 3 tablespoons balsamic vinegar; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

Servings: persons

1
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
2
Drizzle the olive oil over the slices of eggplant and toss to coat.
3
Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.
4
Place the eggplants side-by-side on a serving platter.
5
Sprinkle with the pine nuts, goat cheese, basil, and mint.
6
Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.
7
Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white.
8
The salt and pepper showed up on it.
9
The herbs remained green and fluffy.
10
The grill marks on the eggplant were distinct.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices, 1/2 cup toasted pine nuts, 3 ounces goat cheese, crumbled, and more.

Yes, Grilled Eggplant and Goat Cheese Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Eggplant and Goat Cheese Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions