1 author: Giada De Laurentiis
2 directions: 'Place a grill pan over medium-high heat or preheat a gas or charcoal
3 grill. Drizzle 3 T. olive oil over the slices of eggplant and toss to coat. Grill
4 the eggplant until tender and grill marks appear, about 3-4 min. per side.
7 Place the eggplant side-by-side on a serving platter. Sprinkle with pine nuts,
8 goat cheese, basil and mint. Drizzle with 3 T. extra-virgin olive oil, balsamic
9 vinegar, salt & pepper.
12 Note: Plating the eggplant this way allows the cheese to stay bright white. The
13 salt & pepper showed up on it. The herbs remain green and fluffy. The grill
14 marks on the eggplant were distinct.'
29 name: Eggplants, ends trimmed, cut into 1” wide slices
36 name: Toasted Pine Nuts
43 name: Goat Cheese, crumbled
50 name: Basil Leaves, thinly sliced
57 name: chopped fresh Mint Leaves
64 name: extra-virgin olive oil
71 name: Balsamic Vinegar
88 name: Grilled Eggplant and Goat Cheese Salad