- 2 ½ pounds Japanese eggplant, cut into 1/2-inch slices lengthwise but left attached at the stem
- Olive oil
- 1 medium red pepper
- 1 medium yellow pepper
- 4 thin slices red onion, separated into rings
- 4 ounces crumbly goat cheese
For the vinaigrette:
- 2 tablespoons balsamic vinegar
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped flat-leaf parsley
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
278 calories; 22 grams fat; 5 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 6 grams protein; 8 milligrams cholesterol; 183 milligrams sodium
Six to eight servings
- Heat your barbecue or broiler until hot. Position the rack about four inches from the heat.
- Brush the eggplant slices liberally with olive oil on both sides. Place them directly on the grill or under the broiler and cook until the eggplant is tender and lightly browned. Turn once. Watch carefully so they do not burn. Remove and set them aside on paper towels to cool slightly.
- Place the whole peppers on the hot grill, turning until the skin is completely charred. Place the charred peppers in a brown paper bag and close. Allow the peppers to steam for about 10 minutes. Remove and scrape off the charred skin, seeds and membranes, and slice into one-inch strips.
- Remove the stems from the eggplant. Arrange the eggplant slices, pepper strips and onion rings in a shallow bowl. Crumble the goat cheese on top.
- In a small bowl, whisk together the balsamic vinegar, olive oil, thyme, and salt and pepper. Drizzle it over the eggplant mixture. Sprinkle on the parsley and serve either warm or at room temperature. Add extra vinegar if needed.