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🍽️ Grilled eggplant with dried tomatoes and goat cheese

327 kcal · 30 min · 4 servings

Grilled eggplant with dried tomatoes and goat cheese Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Turn on your grill and preheat it.
  2. 2. Wash the eggplant thoroughly.
  3. 3. Remove the green stem at the top.
  4. 4. Slice the eggplant lengthwise into thin slices.
  5. 5. Sprinkle the slices evenly with salt.
  6. 6. Let the salted slices sit for about 20 minutes to draw out the bitter water.
  7. 7. Peel the onion of its papery skin.
  8. 8. Cut the onion into very small cubes.
  9. 9. Take the dried tomatoes out of the package.
  10. 10. Let the tomatoes drain well to remove excess oil or water.
  11. 11. Cut the dried tomatoes into thin strips.
  12. 12. Slice the goat cheese into thin slices first.
  13. 13. Cut the cheese slices into small, bite-sized pieces.
  14. 14. Take the eggplant slices out of the salt bath.
  15. 15. Pat the slices dry with a kitchen towel.
  16. 16. Place the eggplant slices on the hot grill.
  17. 17. Grill the slices golden brown on the first side.
  18. 18. Turn the slices and grill the second side golden brown as well.
  19. 19. Remove the grilled slices from the grill.
  20. 20. Place the slices on a large plate.
  21. 21. Season the eggplant with freshly ground pepper.
  22. 22. Distribute the onion cubes evenly over the eggplant.
  23. 23. Place the tomato strips on top.
  24. 24. Distribute the goat cheese pieces over it.
  25. 25. Put vinegar into a small bowl.
  26. 26. Add honey.
  27. 27. Add oil.
  28. 28. Whisk vinegar, honey, and oil vigorously with a fork or spoon.
  29. 29. Season the sauce with salt.
  30. 30. Season the sauce with additional pepper.
  31. 31. Pour the finished sauce over the salad.
  32. 32. Pick fresh basil leaves.
  33. 33. Garnish the dish with the basil leaves.
  34. 34. Serve the dish immediately.

Nutrition per serving