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VIRGINIA THIS MORNING: Grilled Italian Eggplant, Goat Cheese & Pecan Salad

RICHMOND, Va. (WTVR)- Here is a dish so tasty you won’t believe how simple it is! Debbie Boroughs whipped up  a Grilled Italian Eggplant dish drizzled with olive oil and sprinkled with toasted pecans and tangy goat cheese crumbles drizzled with a delicious Lemon-Basil Vinaigrette.

Grilled Eggplant and Goat Cheese Salad

 3 tablespoons olive oil

7 Italian eggplant, cut into 1” wide slices

½ cup toasted pecans

3 oz goat cheese, crumbled

1/3  cup fresh globe basil

 Lemon Basil Vinaigrette

1 cup fresh lemon juice

1/3 cup olive oil

2 tablespoon brown sugar

1 tablespoon fresh globe basil

1 teaspoon shallot, minced

1 teaspoon garlic, minced

1/8 tsp salt

1/8 tsp pepper

Drizzle olive oil over sliced eggplant and toss to coat.  Preheat grill or grill pan over medium heat.  Grill until tender and grill marks appear, about 3 minutes each side.

Arrange grilled eggplant on platter.  Sprinkle with pecans, basil and goat cheese.  Drizzle with lemon-basil vinaigrette.



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