GRILLED EGGPLANT BRUSCHETTA
serves ~ 4 people
The topping is great with a myriad of dishes (chicken and pita sandwiches being a great choice), so I like to make a double batch and keep it in the fridge. If you do this, or plan to make the topping ahead of time, add the mint and goat cheese just before serving. Adding the mint too early will make it brown and the goat cheese will make it milky.
1 1/4 lb eggplant (about 1 large or 2 small/medium), sliced into 1/2" disks
2 Tbs olive oil + 3 Tbs
salt and pepper
1 lb tomatoes, seeded and diced
1/4 cup peeled and seeded cucumber, diced
1/4 cup pitted kalamata olives, diced
1/4 cup minced mint leaves
2 Tbs balsamic vinegar
1/4 cup goat cheese crumbles
Drizzle 2 Tbs olive oil over both sides of the eggplant slices and sprinkle with salt and pepper.
On a hot grill, grill eggplant until softened, about 5-6 minutes each side.
While the eggplant is grilling, combine the tomatoes, cucumber, olives, mint, 3 Tbs olive oil and vinegar in a bowl.
Once the eggplant is cooked, place tomato mixture on top, sprinkle with goat cheese, drizzle with extra virgin olive oil and sprinkle with coarse salt and pepper to taste.