Grilled Eggplant with Whipped Goat Cheese, Juicy Tomatoes and Toasted Pistachios
Japanese eggplant becomes tender and smoky on the grill, then gets a bright finish from whipped goat cheese, tomatoes, pistachios and herbs. A quick vinegar-and-water soak helps eggplant skins retain their purple hue.Serves 2 as an entrée or 4 as a side dish.
Ingredients
Goat cheese
- 8 ounces soft goat cheese
- ½–1 cup heavy cream or plain yogurt
- 1 teaspoon grated lemon zest
Tomatoes
- 2 tablespoons olive oil (plus more for the eggplant)
- 1 tablespoon lemon juice
- 1 teaspoon minced shallot
- 1 teaspoon honey or hot honey
- 1 pint cherry or grape tomatoes halved
- Kosher salt (such as Diamond Crystal)
- Freshly ground black pepper
Eggplant
- 2 tablespoons white vinegar optional for soaking
- 4 Japanese eggplants (about ¾ pound) halved lengthwise
- ½ cup chopped lightly salted pistachios
- ½ cup torn soft, fresh herbs, such as basil, dill mint or parsley
Notes
Prepare coals for grilling, preheat gas grill or preheat oven broiler.
Combine the goat cheese, ½ cup cream or yogurt and lemon zest in the bowl of a food processor and whiz, occasionally wiping down the sides of the bowl. If the mixture seems very stiff, add additional cream or yogurt 1 tablespoon at a time until it is easily spreadable. Or, mix everything in a bowl with a wooden spoon and plenty of elbow grease. Add salt and pepper to taste and set aside.
For the tomatoes, combine the oil, lemon juice, shallot, honey, and mix in the tomatoes. Toss, season well with salt and pepper and let stand until ready to plate.
Optionally, fill a bowl large enough to submerge eggplants with water. Add the white vinegar and eggplants. Weigh the eggplants down with a plate to keep them fully submerged for 5 minutes. Drain and dry. Rub the eggplants on all sides with olive oil and season generously with salt and pepper. Grill cut side down (or broil cut side up) until nicely browned and tender, about 5 to 7 minutes.
To serve, spread goat cheese on a plate, top with eggplants. Spoon tomatoes over the eggplant. Garnish with chopped pistachios and herbs.
