BBQ Eggplant, Tomato and Goats Cheese

    25 minutes

    A delicious, no-fuss side dish! sooo easy. A perfect addition to a BBQ or a fabulous Italian feast.

    141 people made this

    Serves: 8 

    • 1 medium eggplant, sliced into 1/2cm rounds
    • 2 large tomatoes, sliced
    • 310g goats cheese, sliced
    • 4 tablespoons (80ml) olive oil
    • 2 tablespoons balsamic vinegar
    • 1 1/2 teaspoons salt and pepper to taste

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat barbecue for medium heat.
    2. In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
    3. Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goats 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.
    4. Lightly oil the barbecue grate. Remove toothpicks and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.


    To cook in the oven, bake at 190 degrees C for 15 to 20 minutes or until softened and delicious!

    Goats Cheese

    Fresh mozzarella can easily be substituted if you don't like goats cheese.

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    Reviews and Ratings
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    Reviews in English (116)


    Great tasting eggplant! I followed other reviewers suggestions and grilled each eggplant slice, then topped with fresh basil, goat cheese, and finally a tomato slice. I left them open faced and just closed the grill for a few minutes to melt the cheese. To serve I topped each with freshly ground black pepper and a parsley sprig. It was so simple and tasted fantastic. Next time I think I would brush the tomato slice with the olive oil/balsamic mixture, just because they kind of dried out on the grill. Thanks Carolyn for a keeper!  -  03 Sep 2007  (Review from Allrecipes USA and Canada)


    Loved this recipe- my husband usually will not eat goat cheese, and we had these 2 nights in a row! Added an extra step at the beginning - salting eggplant releases excess moisture and a bitter flavor from the vegetable. Slice the eggplant as normal, lay on paper towels, and sprinkle with salt. Let it sit for about 30 min, then rinse and pat dry. Then you can marinate as normal. Also, did not make sandwiches with it- that's too hard to grill! Grilled one side of the eggplant, flipped, and put on cheese and tomato. Never made the eggplant "sandwich." Next I'm going to try slicing the eggplant lengthwise, grilling as normal, and rolling and securing with a toothpick after they're off the grill to make eggplant rolls!  -  15 Aug 2007  (Review from Allrecipes USA and Canada)


    This is absolutely delicious! My husband and I both loved it. The only changes I made was to salt the slices and let them sit on paper towels about 30 minutes then pat dry. Then I marinated them in the olive oil & balsamic vinegar until I was ready to put the slices on the grill. I grilled one side 7-8 minutes then flipped over and added the goat cheese and tomato slices and grilled another 7-8 minutes. Also, I served them open-faced instead of sandwich style. Thanks so much for a really great recipe!  -  07 Jul 2009  (Review from Allrecipes USA and Canada)