Vegetables on the grill are simple pleasures that I wish we had access to year round. We use an indoor cast iron grill, but it just doesn’t provide the same effect and flavor as an outdoor barbecue grill. Debates about gas or charcoal grills aside, I’m sure we can all agree that either is a superior option to a stove top grill.
Grilling eggplant chars the skin while gently steaming the inside of the eggplant. The kids requested that we remove the skin completely and scrambled the soft eggplant with the goat cheese mixture. I’d love to hear if you preferred the dish with or without the skin!
Note: This is my first attempt at publishing a blog post through the phone app… hope it comes out!
8-10 baby eggplants
1 tablespoon olive oil
1 container, 6oz, Trader Joes crumbled goat cheese (or crumble your own)
1/4 cut pignoli, toasted
1/2 cup raisins
1/4 mint leaves, fine chiffonade
Kosher salt & freshly ground pepper to taste
1. In a large bowl, combine the goat cheese crumbles, pignoli, raisins and mint. Don’t overmix or goat cheese will congeal. Taste and add salt and pepper to taste.
2. Score the eggplant lengthwise. About half way through.
3. In a large bowl toss all of the scored eggplant with olive oil and a sprinkle of salt. Making sure to get some olive oil onto the flesh of the eggplant.
4. With the grill on medium/high, place the eggplant on indirect heat. Cook for 10-15 minutes, turning occasionally,until interior is soft to the touch.
5. Remove the eggplant from the grill and onto a plate. Gently open the scored part of the eggplant and stuff with approximately 2 tablespoons of the goat cheese mixture.
6. The residual heat from the eggplant will slightly warm and melt the goat cheese. Serve immediately. Enjoy with the skin or without.
Eat, Drink & Be Yummy!