4 small or 3 medium eggplants

Sea or Pink salt

Extra virgin olive oil

2 large roasted red bell peppers

2 medium tomatoes, seeded and diced

1/2 cup thinly sliced whole scallions

1/4 cup finely chopped fresh parsley

3 Tbsp chopped fresh mint

2 garlic cloves, finely minced

4 Tbsp balsamic vinegar

1/2 cup light olive oil

Sea salt and freshly ground pepper to taste

4 ounces goat cheese, crumbled


  • Prepare eggplant by washing and cutting into 1/2 inch thick slices, then sprinkle with kosher salt,
  • Place on a large rack over a tray and allow to drain for 25 to 30 minutes.
  • Set grill to medium-hot.
  • Brush or drizzle and rub olive oil on eggplant slices, then set on hot grill and cook for 5 to 7 minutes, turn slices and grill another 5 to 7 minutes or until tender.
  • Remove and put on cutting board and dice.
  • Get out a large salad bowl and put eggplant pieces in and add all the vegetables and toss to combine.
  • Drizzle in the balsamic vinegar and olive oil and toss; then season with sea salt and pepper, toss again, taste, and adjust seasoning.

Top with the crumbled goat cheese and serve immediately.

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