Eggplant's Salad with Goat Cheese

Warm Eggplants Salad with Goat Cheese 

fused with Olive Oil and Aceto Balsamico!!

Ingredients


·   1 large eggplants, washed and ends trimmed
·   2 garlic cloves
·   Extra-virgin olive oil
·   1/2 cup pine nuts
·   Goat cheese, crumbled
·   8-10 basil leaves thinly sliced
·   8-10 mint leaves chopped
·   Aceto Balsamico Balsamic vinegar
·   Salt and fresh cracked black pepper




Preparation









Cut the eggplants into circles of
about 1/2-inch.
Sprinkle the eggplant slices
with salt and place them in a colander to drain for 20 minutes.
Wash the eggplant slices with
water and pat the slices with paper towel until thoroughly dry.
Using a garlic presser squeeze the
garlic cloves and mix with 1/2 cup of extra virgin olive oil, a pinch of salt
and fresh cracked pepper. Brush one side of the eggplant slices with the
mixture. 
Turn on the grill on high. You can
also use a grilling pan and do it in your stove. I used a gas barbecue grill.
The ideal will be to use a charcoal grill. 
Place the eggplant slices brushed
with olive oil down on a hot grill and brush the other side with the olive oil
mixture.
Grill the eggplant slices until
tender and grill marks appear, around 5 minutes per side. Set aside on a
serving dish.
Toast the pine nuts. How? It's
easiest to do in a dry skillet over medium-low heat. Shake the skillet
frequently. The pine nuts are small and full of rich oil, and will burn quickly
if you don't watch carefully. When the nuts are fragrant and browned, take the
pan off the heat. Transfer the pine nuts to a plate to cool.
Sprinkle the eggplants with
the goat cheese, pine nuts, mint, and basil. Drizzle with olive
oil, and your best aged balsamic vinegar. Salt and pepper. 






Now get ready to
impress yourself and your guests with another great recipe!!











Sarabelle Sylva