Grilled eggplant with chevre

July 29, 2009

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Serves 4

If you have native tomatoes, slice them and set on thick slices of grilled, crusty bread. Top with the eggplant-chevre mixture.

1 eggplant, sliced 1/4-inch thick
Salt, to taste
Olive oil (for brushing)
1 cake or log fresh chevre
French thyme blossoms or leaves (for garnish)
1. In a colander, layer the eggplant and salt. Set on a plate. Leave for 1 hour.

2. Light a charcoal grill or turn a gas grill to medium.

3. Rinse the eggplant and dry the slices with paper towels. Arrange them on a plate and brush with olive oil. Grill the eggplant for several minutes on a side or until they are cooked through but still moist inside.

4. Place a slice of chevre on each slice of eggplant. Add a sprinkle of salt and a thyme blossom or a few leaves. Adapted from Brad Kessler