Grilled Eggplant & Pistachio Crusted Goat Cheese Salad

Full plate today, cleaning the house, doing laundry, taking a trip to town to do much-needed running around, paying bills, grocery shopping, visiting with my Nephews…….I have a new addition to my nephews, his name is Brayden, he is so cute and little, love his little fingers and toes. Even managed to give my garden a little attention and go for a run.

With such a busy full day, I need to make something quick with no short cuts on the nutrition. That’s where grilling some Japanese eggplant came into play, along with my some of my  favourite ingredients, avocados, tomatoes and goat cheese.

I came across this beautifully delicious salad last week at Healthy Food For Living, it had goat cheese rolled into little balls, than rolled in some oats, it looked and sounded delicious, this is my version from that inspirational brush with destiny, I am so glad I came across it, the recipe gave me the a perfect meal after a long day, quick, easy and delicious.

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Grilled Eggplant & Pistachio Crusted Goat Cheese Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 

Serves: 3-4

  • 3 purple Japanese Eggplants washed, dried and sliced length wise, about ¼” thick
  • 2 avocados
  • 3-4 plum ripe tomatoes
  • 1 tbsp. green onions chopped
  • 3 tbsp. olive oil divided
  • 1 tsp. Dijon mustard
  • ¼ tsp. sea salt
  • 12 tsp. goat cheese rolled into little balls
  • about 20 or so pistachio’s unsalted and shells removed
  • ¼ cup sliced almonds
  • ⅛ tsp. sweet chilli
  • ⅛ tsp. tarragon

  1. Wash and dry eggplant, slice them length wise about ¼” thick, in a small bowl mix Dijon mustard and olive oil stir to combine and brush over each stripe of eggplant season with a sprinkle of sea salt and pepper, place onto a BBQ vegetable tray that has been lightly sprayed with a non stick cooking spray. Heat your grill on medium low, so not to burn, turn over once the bottom side has nicely browned grilled lines and cook for another few minutes. This should take about 5-6 minutes once your grill has heated up, really quick and easy.
  2. Slice tomatoes and avocado’s place into a bowl, season with remaining olive oil, sea salt and pepper, toss to coat
  3. Roll goat cheese into little balls and set aside onto a plate.
  4. Place unshelled, unsalted pistachios and almond slices into a food processor, process till crumbs form, remove place onto a dish, add sweet chilli pepper, and tarragon, mix to combine, roll balls of goat cheese into the nut mixture until goat cheese is evenly coated.
  5. Portion salad equally onto plates, top with stripes of eggplant and 3-4 balls of goat cheese and serve.
  6. You can have this dish as a small side dish or as a main meal. I had it as my dinner with a few pieces of toasted whole wheat pita bread, and it was a filling and complete meal.

If you want to serve it with the toasted pita bread all you need to do, is lightly brush the bread with some olive oil, season it with a shake of pepper even some parmesan cheese if you like, I did, then place them in the oven on a baking sheet and broil for a few minutes till toasted, turn them over and toast the other side for 1 more minute, remove from oven and slice into triangle pieces or however you like.