Grilled Eggplant, Tomato and Goat Cheese recipe

8 servings

1 medium eggplant, sliced into 1/4 inch rounds

2 large tomatoes, sliced

1 (11 ounce) log goat cheese

4 tablespoons olive oil

2 tablespoons balsamic vinegar

salt and pepper to taste

Preheat grill for medium heat.

In a large bowl, coat eggplant with olive oil and balsamic vinegar.

Season with salt and pepper.

Arrange half of the eggplant slices on a tray.

Place a slice of tomato and a slice of goat cheese on each slice of eggplant.

Sprinkle a little salt and pepper on the tomatoes and cheese.

Top with remaining slices of eggplant, and secure each bundle with a toothpick.

Lightly oil the grill grate.

Remove toothpicks, and arrange bundles on grate.

Cook about 7 to 8 minutes, then carefully flip.

Continue cooking for 6 to 7 minutes.