RICHMOND, Va. (WTVR)- Here is a dish so tasty you won’t believe how simple it is! Debbie Boroughs whipped up a Grilled Italian Eggplant dish drizzled with olive oil and sprinkled with toasted pecans and tangy goat cheese crumbles drizzled with a delicious Lemon-Basil Vinaigrette.
Grilled Eggplant and Goat Cheese Salad
3 tablespoons olive oil
7 Italian eggplant, cut into 1” wide slices
½ cup toasted pecans
3 oz goat cheese, crumbled
1/3 cup fresh globe basil
Lemon Basil Vinaigrette
1 cup fresh lemon juice
1/3 cup olive oil
2 tablespoon brown sugar
1 tablespoon fresh globe basil
1 teaspoon shallot, minced
1 teaspoon garlic, minced
1/8 tsp salt
1/8 tsp pepper
Drizzle olive oil over sliced eggplant and toss to coat. Preheat grill or grill pan over medium heat. Grill until tender and grill marks appear, about 3 minutes each side.
Arrange grilled eggplant on platter. Sprinkle with pecans, basil and goat cheese. Drizzle with lemon-basil vinaigrette.
