Smokey Roasted Eggplants, Peppers and Goat Cheese
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Six to eight servings
- 2½pounds Japanese eggplant, cut into ½-inch slices lengthwise but left attached at the stem
- Olive oil
- 1medium red pepper
- 1medium yellow pepper
- 4thin slices red onion, separated into rings
- 4ounces crumbly goat cheese
- 2tablespoons balsamic vinegar
- 6tablespoons extra-virgin olive oil
- 1teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 2tablespoons chopped flat-leaf parsley
For the Vinaigrette
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
206 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 5 grams protein; 505 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat your barbecue or broiler until hot. Position the rack about four inches from the heat.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
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Cooking Notes
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Dana
This takes an hour+ if you're using a broiler.
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