Tasty grilled eggplant complements the flavors of goat cheese and roasted red pepper in this 'couldn't be easier' recipe that is good served hot, cold, or as leftovers. To re-warm, place on low-heat grill for 2 minutes.
Preparation Time
15 mins
Cooking Time
6 mins
Total Time
21 mins
Calories
148 Calories
Recipe Instructions
Step 1
Preheat grill for medium heat and lightly oil the grate.
Step 2
Arrange eggplant slices on a large plate and sprinkle both sides with salt. Refrigerate until water has been drawn out, at least 30 minutes. Rinse eggplant slices and pat dry with a paper towel.
Step 3
Lightly brush both sides of eggplant slices with olive oil and season with Italian seasoning.
Step 4
Grill eggplant slices on the preheated grill, exactly 3 minutes per side. Spread goat cheese on 1 side of each eggplant slice and sprinkle with roasted red peppers. Serve open-faced or rolled up.
Ingredients
1 tablespoon olive oil, or as needed
1 pinch Italian seasoning, or to taste
salt as needed
1 (4 ounce) log goat cheese, softened
1 eggplant, peeled and sliced lengthwise into 1/4-inch slices
2 canned whole roasted red peppers, drained and diced
