- 3 tablespoons olive oil
- 7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
- 1/2 cup toasted pine nuts
- 3 ounces goat cheese, crumbled
- 1/3 cup basil, thinly sliced
- 2 tablespoons chopped mint
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.
Cook’s note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it. The herbs remained green and fluffy. The grill marks on the eggplant were distinct.