Charred Eggplant with Goat Cheese and Pine Nuts


Charred Eggplant with Goat Cheese and Pine Nuts

Author Joshua Olsen, Chef/Farmer, ACRES at Warren Tech


  • 4 eggplant, Ping Tung or Thai Long
  • 4 oz goat cheese
  • 3 oz pine nuts
  • salt
  • 1/4 oz mint
  • 1/4 oz basil
  • 1/4 oz salad burnett
  • 1 oz champagne vinegar
  • 3 oz olive oil, extra virgin
  • salt to taste


  • Roughly chop herbs (you may use any herb to your taste). Add champagne vinegar and olive oil, whisk to emulsify. Vinaigrette will break so just re-whisk before serving. Add salt to taste.
  • Slice eggplant lengthwise, about 1/4 inch in thickness. Salt each slice lightly, layering the slices on a sheet tray or tupperware. Cover with plastic wrap and refrigerate for 2 hours.
  • Preheat grill. In a sute pan coated lightly with olive oil toast the pine nuts on the grill until golden brown. Hard grill the slices of eggplant, turning after a nice char is apparent.
  • Place grilled eggplant on a serving dish, garnish with goat cheese, toasted pine nuts and herb vinaigrette.