This is an easy and simple recipe that is also amazing. Just the thing for my favorite ladies on the go.
- 7 Japanese Eggplants, ends trimmed, cut into one inch circles
- 3 tablespoons olive oil
- 1/2 cup pine nuts, toasted
- 2 tablespoons chopped fresh mint leaves
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Eggplant:
Place a grill pan over medium-high heat or preheat gas or charcoal grill.
Place the eggplant slices on a sheet or in a large bowl and drizzle with the olive oil; toss to coat with the oil.
Grill the eggplant slices until tender and grill marks appear, 3 to 4 minutes per side.
Once the Eggplant is done:
Place the eggplant slices side-by-side on a serving platter.
Sprinkle with the pine nuts, goat cheese, basil, and mint.
Drizzle with the extra virgin olive oil and balsamic vinegar, and sprinkle with salt and pepper.
This recipe (like so many of mine) comes from Giada de Laurentiis.
Hope you are both well!
HB
