• 8 medium eggplants
  • Olive oil
  • Salt & pepper
  • 1/2 lb. mild goat cheese
  • 2 tsp. minced garlic
  • 1 tsp. red pepper flakes
  • 1 tbsp fresh basil, finely chopped


Prepare the grill and let burn down to grey coals. Cut egg-plants in half lengthwise. Brush cut edges with olive oil and season with salt & pepper. In small bowl, combine cheese, garlic, red pepper flakes and basil with a pinch of salt and blend well (refrigerate till ready to use). Place eggplant halves on grill, soft side down and cook till nearly soft (2-3 minutes). Remove from grill, cook slightly. Spread the goat cheese mix on warm eggplant and serve at once.

Serves 4 to 6.

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Submitted 6/13/05.
Source: n/a
Submitted By: Ruth A. Burbage
Grilled Eggplant w/Garlic