Easy eggplant lunch

Rome backlog done. Now, back to our regular programming!

Life at home has been good. To share a little bit of my domestic bliss, I'm reposting this Giada di Laurentiis recipe for grilled eggplant and goat cheese salad. It's become my go-to lunch as of late, and it's a triple t(h)reat: healthy, yummy and easy to make.

You'll need: 

Olive oil

Eggplant (1 per person), thinly sliced into rounds

Pine nuts, toasted

3 oz goat cheese, crumbled

Basil, chopped

Mint, chopped

Balsamic vinegar (I used a squeeze of lemon instead)

Salt and pepper

Place a grill pan (ours is from Ikea) over medium-high heat, or preheat a gas or charcoal grill. Drizzle olive oil over the slices of eggplant and toss to coat. Grill eggplants until tender and grill marks appear, about 3 to 4 minutes on each side. 

Place the slices on a serving platter (or, if you're eating for one like me, on your plate). Sprinkle with pine nuts, goat cheese, basil and mint. Season with salt and pepper and drizzle with olive oil. Finish off with a swish of balsamic vinegar or (not and!) a squeeze of lemon. 

Buon appetito!