Grilled Eggplant with Goat Cheese
A grilled eggplant dish featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 eggplant
- Salt
- 1 Red Onion
- olive oil (for brushing)
- 2 Tomatoes
- 8 slices goat cheese (≈30 g each)
- 4 sprigs thyme
- Pepper (freshly ground)
- coarse Himalayan salt (for serving)
Instructions
-
1.
Wash the eggplant and slice it lengthwise into thin rounds. Sprinkle with salt and let soak for about 30 minutes to draw out water, then pat dry with kitchen paper. Peel the onion and cut into rings.
-
2.
Brush the eggplant slices with olive oil and grill them together with the onion rings on a hot grill, turning occasionally, until cooked through (about 5 minutes). Wash the tomatoes, halve them, remove the stems, and dice. Brush four large pieces of aluminum foil with olive oil.
-
3.
Place two slices of goat cheese on each piece of foil. Top with onion rings, one or two eggplant slices, some tomato cubes, and a sprig of thyme. Season with pepper. Seal the foil packets well and grill for about 5 minutes until the cheese is lightly melted.
-
4.
Serve by placing the grilled packets onto plates, carefully opening them, and sprinkling coarse salt on top.
