Balsamic Eggplant with Goat Cheese

We've been eating some marvelous meals that have featured vegetables. OK, avocadoes are really fruits, but we eat them as vegetables! Here is a recipe for eggplant, from Fitness Magazine (no, I don't read it, but I do look at the recipes online!) that made the DH groan with pleasure. Always a good sign!

The recipe called for rosemary, which I didn't have. Instead, I used fresh oregano and thyme (which is much more aromatic). And after I cut off the ends of the Japanese eggplants and halved them, I cut off an inch-wide strip down the length of them AND pierced both sides with the point of the knife, so they could soak up the marinade better. I also adjusted the recipe amounts, as there are only two of us.

When something tastes good and is truly satisfying, I don't want to stop eating it, and that is the case here!

Balsamic Eggplant with Goat Cheese

2-3 oz. goat cheese
1 Tbsp fresh herbs
Pinch of salt
2-3 Tbsp extra virgin olive oil
2-3 Tbsp balsamic vinegar
1/2 tsp salt
3 long Japanese eggplants
3 Tbsp golden raisins
3 Tbsp pine nuts

Combine the goat cheese, chopped herbs and pinch of salt and set aside. Mix together the olive oil, balsamic vinegar and 1/2 tsp salt. Cut off the ends of the eggplants, cut in half lengthwise, then peel off an inch-wide strip of skin from the outside, lengthwise. Pierce through both sides, using the point of the knife. Season with more sea salt and cracked black pepper to taste. Mix up and add more marinade if necessary.

Heat a grill, grill pan or black cast iron skillet to medium-high. Oil lightly and cook eggplant on both sides until soft and charred but not black. Remove as done and top with goat cheese, pine nuts and raisins. Lower heat and return to the pan, drizzle with remaining marinade, cover and reheat until cheese is slightly softened.