Grilled eggplant and goat cheese

Serves : 4

Preparation time: 15 minutes

Cooking time : 9 minutes

Ingredients

• 375 ml (1 ½ cups) fresh goat cheese
• 60 ml (4 tablespoons) walnuts, coarsely chopped (pine nuts, hazelnuts, cashews or other)
• 15 ml (1 tablespoon) honey
• 125 ml (1/2 cup) olive oil
• 60 ml (4 tbsp.) white balsamic vinegar
• 5 ml (1 tsp.) dried oregano
• 2 garlic cloves, chopped
• 1 large eggplant, thickly sliced
• 2 tomatoes, sliced
• 8 to 12 fresh basil leaves
• salt and pepper to taste

Preparation

1. Preheat barbecue to maximum heat
2. In a bowl, combine goat cheese, walnuts, honey, salt and pepper.
3. In another bowl, combine olive oil, vinegar, oregano, garlic, salt and pepper.
4. Brush eggplant and tomato slices with prepared vinaigrette.
5. On the barbecue grill, brown the eggplant slices for 4 minutes on one side, with the lid closed.
6. Then turn the eggplant over, add the tomato slices and continue cooking for 5 minutes, still with the lid closed. Set aside and let cool.
7. In a serving dish, form 4 small towers by layering 1 eggplant slice, 1 tomato slice, a little of the prepared goat's cheese mixture, add 2 or 3 basil leaves, then another tomato slice and an eggplant slice.
8. Serve with toasted bread.