Ingredients
2 medium eggplants*
1/3 cup olive oil
1 1/2 tablespoons honey balsamic vinegar OR 1 tablespoon balsamic vinegar and a pinch of sugar
3 medium tomatoes, finely chopped
1 stalk Italian parsley, leaves only, minced
Small handful fresh chives, chopped
Salt and pepper
4 ounces goat cheese, crumbled
Preparation
Slice the eggplants into rounds about 3/4-inch thick. Salt lightly and set aside. Heat the grill (or stovetop grill pan) to high heat.
Whisk together the olive oil and vinegar and lightly dunk the eggplant slices so each is moist with the oil. Place them on the heated grill and cover. Cook, turning halfway through, for 8-10 minutes, or until they are as soft as you prefer.
Meanwhile, toss the chopped tomatoes with the minced herbs and mix with just a little salt and pepper to taste.
In the last couple minutes of cooking, sprinkle each eggplant slice with a few crumbles of goat cheese and cook so that the cheese begins to soften. Remove the slices, top with the tomato mixture, and serve!
- Baby eggplants, or the long skinny Asian eggplants, are best, but smallish purple globe eggplants will do.
