Grilled Eggplant with Goat Cheese

Sometimes the best things are the simplest.

A handwritten note.

A hug.

A smile from a stranger.

The smell of fresh rain.

An afternoon nap.

A porch swing.

Fresh produce from the garden grilled to perfection….grilled eggplant with goat cheese. It’s simple. Eggplant + goat cheese = good.

Grilled Eggplant with Goat Cheese (Gluten free, grain free, vegetarian)

Serves 2 as a side


  • 1 globe eggplant, split lengthwise
  • olive oil
  • salt and pepper
  • goat cheese
  • fresh herbs (basil, thyme, or parsley)


  1. Preheat grill for direct heat. If using oven, preheat oven to 400F.
  2. Slice eggplant in half lengthwise, making sure to cut straight through the stalk if possible. Why? Cause it looks fancy without being fancy.
  3. With a small knife, make three or four parallel cuts in the flesh of the eggplant, making sure to not cut through to the skin. Repeat at a 45-degree angle in order to get a diamond hatch pattern on the flesh. Brush with olive oil (about 1/2 to 1 tablespoon per half). Sprinkle with salt and fresh cracked pepper.
  4. Place the eggplant halves skin down on the grill over medium flame. Grill for 5 to 7 minutes, or until flesh is well cooked and browned. Flip and quickly sear the flesh. Watch closely. This should only take a minute. Remove from grill.
  5. Sprinkle with crumbled goat cheese and fresh herbs. Finish with a light drizzle of olive oil.

3 thoughts on “Grilled Eggplant with Goat Cheese

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