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🥗 Grilled Eggplant Salad with Goat Cheese and Tomatoes

306 kcal · 30 min · 4 servings

Ingredients

• 3 eggplants
• salt
• olive oil
• 4 tbsp balsamic vinegar
• 2 tbsp lemon juice
• 1 tsp honey
• pepper (from the mill)
• 2 red onions
• 150 g dried tomatoes (packed in oil)
• 200 g goat cheese
• basil (for garnish)

Instructions

1. 1. Wash the eggplants thoroughly and remove the stem area.
2. 2. Slice the eggplants lengthwise into about one-centimeter thick slices.
3. 3. Sprinkle the slices with salt and let them stand for ten minutes to draw out the bitter water.
4. 4. Then pat the eggplants completely dry with a kitchen towel.
5. 5. Season the slices with some pepper and a pinch of salt.
6. 6. Drizzle some oil over the eggplants and place them on the grill.
7. 7. Grill the eggplants for about five minutes until they are tender.
8. 8. Whisk the balsamic vinegar, lemon juice, two to three tablespoons of water, honey, and four tablespoons of olive oil in a small bowl.
9. 9. Season the dressing with salt and pepper to taste.
10. 10. Peel the onions and cut them into fine dice.
11. 11. Chop the dried tomatoes roughly.
12. 12. Cut the goat cheese into small cubes.
13. 13. Place the grilled eggplant slices on the plates.
14. 14. Distribute the onion cubes, chopped tomatoes, and cheese over the eggplants.
15. 15. Drizzle the prepared dressing over the salad.
16. 16. Add a little more fresh pepper.
17. 17. Garnish the salad with fresh basil leaves and serve.

Nutrition per serving

• kcal: 306
• Protein: 16 g · Fett/Fat: 22 g · Carbs: 11 g