Grilled Eggplant, Tomato and Goat Cheese recipe

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Ingredients

1 medium eggplant, sliced into 1/4 inch rounds
2 large tomatoes, sliced
1 (11 ounce) log goat cheese
4 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste

Nutrition Info

226.9 calories
carbohydrate: 7.2 g
cholesterol: 30.4 mg
fat: 18.5 g
fiber: 2.9 g
protein: 9.4 g
saturatedFat: 8.9 g
servingSize: -
sodium: 639 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

Delicious, no fuss appetizer! Elegant but sooo easy. A perfect addition to a BBQ or a fabulous Italian feast.

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