Smokey Roasted Eggplants, Peppers and Goat Cheese

Name: Smokey Roasted Eggplants, Peppers and Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds Japanese eggplant, cut into 1/2-inch slices lengthwise but left attached at the stem; Olive oil; 1 medium red pepper; 1 medium yellow pepper; 4 thin slices red onion, separated into rings; 4 ounces crumbly goat cheese; 2 tablespoons balsamic vinegar; 6 tablespoons extra-virgin olive oil; 1 teaspoon fresh thyme leaves; Salt and freshly ground black pepper to taste; 2 tablespoons chopped flat-leaf parsley

Servings: persons

2 1/2 pounds Japanese eggplant, cut into 1/2-inch slices lengthwise but left attached at the stem
Olive oil
1 medium red pepper
1 medium yellow pepper
4 thin slices red onion, separated into rings
4 ounces crumbly goat cheese
2 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley

1
Heat your barbecue or broiler until hot.
2
Position the rack about four inches from the heat.
3
Brush the eggplant slices liberally with olive oil on both sides.
4
Place them directly on the grill or under the broiler and cook until the eggplant is tender and lightly browned.
5
Turn once.
6
Watch carefully so they do not burn.
7
Remove and set them aside on paper towels to cool slightly.
8
Place the whole peppers on the hot grill, turning until the skin is completely charred.
9
Place the charred peppers in a brown paper bag and close.
10
Allow the peppers to steam for about 10 minutes.
11
Remove and scrape off the charred skin, seeds and membranes, and slice into one-inch strips.
12
Remove the stems from the eggplant.
13
Arrange the eggplant slices, pepper strips and onion rings in a shallow bowl.
14
Crumble the goat cheese on top.
15
In a small bowl, whisk together the balsamic vinegar, olive oil, thyme, and salt and pepper.
16
Drizzle it over the eggplant mixture.
17
Sprinkle on the parsley and serve either warm or at room temperature.
18
Add extra vinegar if needed.

441

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 2 1/2 pounds Japanese eggplant, cut into 1/2-inch slices lengthwise but left attached at the stem, Olive oil, 1 medium red pepper, 1 medium yellow pepper, and more.

Yes, Smokey Roasted Eggplants, Peppers and Goat Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!