Traditional Grilled Eggplant with Balsamic Glaze and Goat Cheese Recipe

2022-11-01

By Italian Food Master

Italian Cuisine

Appetizer

Grilled Eggplant with Balsamic Glaze and Goat Cheese recipe is a dish that is often associated with Italian cuisine.

 Mediterranean Roots of Grilled Eggplant

It does not have a specific region of origin within Italy. However, it is definetily for those who love to indulge in vegetarian food. It is likely that the dish originated in the Mediterranean region, as eggplant is native to this area and is a common ingredient in several Mediterranean cuisines, including Italian cuisine. 

Pairing eggplant with bold flavors

This flavorful recipe combines the grilled or roasted eggplants to bring out their natural sweetness and smoky flavor. The addition of balsamic glaze and creamy goat cheese adds a tangy and savory flavor to the dish, which pairs well with the buttery eggplant.

Wine Pairing

The rich, earthy flavors of grilled eggplant call for red wine pairing. A Chianti Classico, Merlot, or Cabernet Sauvignon can highlight the eggplant's smoky flavor and accentuate the tanginess of the goat cheese.

Pitfalls on Grilled Eggplant with Balsamic Glaze and Goat Cheese

 Slicing the eggplant: Grilled eggplant requires thinly sliced pieces to ensure they are cooked through and tender. Careful knife skills are crucial, take a gander at our article 10 Tips for Guru-Style Cuts.

 Reducing the balsamic glaze: The balsamic glaze for this dish needs to be reduced over low heat until it thickens and has a syrupy consistency. It's important to watch it closely to avoid over-reducing and burning the glaze.

 Preparing the grill: The grill needs to be hot and well-oiled to prevent the eggplant from sticking. It's recommended to use a grilling basket or skewers to make turning the eggplant slices easier.

 Seasoning the eggplant: Eggplant can be a bland vegetable, so it's important to season the slices with salt and pepper, brush them with olive oil before grilling. Take a peek at what we've written Enhance the Flavor. 

 Choosing the goat cheese: The goat cheese for this dish needs to be flavorful but not too overpowering. A soft, crumbly chevre cheese or a milder goat cheese like a Bucheron or Montrachet are good options.

 Assembling the dish: Grilled eggplant with balsamic glaze and goat cheese is a layered dish that requires careful arranging. It's important to place the eggplant slices and crumbled cheese in a visually appealing way that allows for easy eating.

 Finishing touches: To finish the dish, it's recommended to sprinkle some fresh herbs like basil or parsley over the top to add a pop of color and flavor. Drizzling some extra balsamic glaze or olive oil can also enhance the dish's taste and appearance.

Ingredients

• 2 large eggplants

• 1/2 cup of balsamic vinegar

• 1/3 cup of olive oil

• 1/4 cup of fresh basil leaves, finely chopped

• 1 garlic clove, minced

• Salt and pepper, to taste

• 4 oz. of goat cheese

Instructions

1. Preheat grill to medium-high heat.

2. Cut eggplants into 1/2-inch thick slices and brush both sides with olive oil. Sprinkle salt and pepper evenly on both sides.

3. Grill eggplant slices for 4 to 5 minutes on each side, until tender and lightly charred. Remove from grill and set aside.

4. In a small saucepan, bring balsamic vinegar to a simmer over medium heat. Cook until reduced by half, about 8 minutes.

5. Combine minced garlic and chopped basil leaves in a small bowl. Add olive oil and whisk until well combined.

6. Arrange eggplant slices on a serving platter. Drizzle balsamic reduction and olive oil mixture over the eggplant slices.

7. Crumble goat cheese over the eggplant slices and sprinkle with additional chopped basil leaves.

8. Serve warm or at room temperature.

Preparation Time 15 min

Cook Time 20 min

Total time 35 min

Nutrition Facts

Calories: 240

Fat: 18 g

Saturated Fat: 4 g

Carbohydrates: 16 g

Fiber: 6 g

Sugar: 8 g

Protein: 6 g

Regional Ingredients Variations of Grilled Eggplant with Balsamic Blaze

Tuscany, they may add some chopped tomatoes and mozzarella cheese on top of the grilled eggplant and may sprinkle some basil before drizzling the balsamic glaze. This variation is commonly known as "Melanzane alla Parmigiana con Aceto Balsamico."

Sicily, they may add some capers and olives on top of the grilled eggplant and may sprinkle some toasted almonds or pine nuts before drizzling the balsamic glaze. This variation is commonly known as "Melanzane alla Siciliana con Aceto Balsamico."

Campania, they may add some chopped anchovy fillets and garlic on top of the grilled eggplant and may sprinkle some grated pecorino cheese before drizzling the balsamic glaze. This variation is commonly known as "Melanzane alla Napoletana con Aceto Balsamico."

Piedmont, they may add some sliced truffles or some truffle oil on top of the grilled eggplant and may sprinkle some grated Parmigiano-Reggiano cheese before drizzling the balsamic glaze. This variation is commonly known as "Melanzane alla Piemontese con Aceto Balsamico e Tartufo."

Sardinia, they may add some grated bottarga or some saffron threads on top of the grilled eggplant and may sprinkle some breadcrumbs or chopped parsley before drizzling the balsamic glaze. This variation is commonly known as "Melanzane alla Sarda con Aceto Balsamico."

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