Grilled eggplant with goat cheese
Grilled eggplant with goat cheese is a perfect dish for lunch, or dinner, or even as an appetiser. The basis of this dish is sliced and grilled eggplant, served with goat cheese and a slightly spicy olive oil sauce with chili addition. It is quick to prepare this dish, the most time-consuming part is actually grilling the eggplant. It is also not a long time, however, only a maximum of about 10 minutes.
I suggest grilling the eggplant on a specially designed grill pan. I use a cast iron grill pan, but a steel or aluminium pan will also be good.
And if you like eggplant, you may also be interested in the following recipes for dishes that include eggplant.
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Ingredients for grilled eggplant with goat cheese.
- 350 g eggplant
- 100 g goat cheese
- 5 tablespoons of olive oil
- 1 teaspoon of fresh oregano
- 1 teaspoon of chopped chili pepper
- 1/2 teaspoon of Himalayan salt
- 1/4 teaspoon of colour pepper + a pinch
- 1 tablespoon of lemon juice
How to make grilled eggplant with goat cheese.
Wash the eggplant, dry it with a paper towel and cut into slices about 1 centimetre thick each. In a cup, combine 3 tablespoons of olive oil with salt and 1/2 teaspoon pepper. Next, thoroughly brush each slice of eggplant on both sides with prepared mixture.
Heat up a grilling pan very well and place the eggplant slices on it once hot. Grill over a medium heat for 3-4 minutes on each side, and when done, cool it down.
Combine 2 tablespoons of olive oil with lemon juice, a pinch of pepper and chili pepper in a cup. Arrange the slices of cold eggplant on a serving plate, place the crushed goat cheese on top of them. Drizzle with the sauce from the cup and sprinkle with oregano leaves.
Good to know when making eggplant with goat cheese.
You can replace the fresh oregano with dried oregano – half a teaspoon of dried oregano should be sufficient.
The eggplant should be grilled until it is completely soft. Depending on how thick the slices are, this may take between 8 and 10 minutes. It is worth grilling it on a medium-sized heat, because the eggplant can burn quickly on too intense heat, and still remain a bit raw inside.
Do you like dishes made from eggplant? If so, try our recipe for Homemade ajvar.
