Grilled Eggplant and Goat Cheese Salad

Name: Grilled Eggplant and Goat Cheese Salad
Yield: 4 to 6 servings
Ingredients: 7 Japanese eggplants, ends trimmed, cut into 1-inch circles; 3 tablespoons olive oil; 1/2 cup pine nuts, toasted (see page 185); 3 ounces goat cheese, crumbled; 1/3 cup thinly sliced basil; 2 tablespoons chopped fresh mint leaves; 3 tablespoons extra-virgin olive oil; 3 tablespoons balsamic vinegar; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

December 9, 2011

I always prefer to use Japanese eggplants when I can because I find they are less bitter and don’t require salting the way bigger eggplants sometimes do. This is a very substantial salad and also very good looking, with pretty layers of eggplant, cheese, and nuts.

Recipe notes

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.