Grilled eggplant with sundried tomatoes and pecan goat cheese


This is actually so easy to make that I shouldn’t even be posting it. But I can’t help myself. It looks nice and tastes soo good. Besides, with the abundance of homegrown goods and the lack of time to cook lately, this is a perfect fast food without renouncing great taste.

Whether using nuts, walnuts or pecans, it’s really important to oven roast the nuts for couple of minutes. This will give them an amazing crunchy texture and will enhance the nutty flavor which works really nice with goat cheese.




  • 1 eggplant
  • 150 g of soft fresh goat cheese
  • 1 Tbsp of spreadable goat cheese or mascarpone
  • handful of pecans
  • sundried tomatoes
  • fresh thyme
  • extra virgin olive oil


  1. Get the cheese out of the fridge at least 30 mins prior to mixing. Oven roast pecan nuts for couple of minutes. Let cool, roughly chop and mix with both cheeses.
  2. Cut eggplant in 1 cm slices and grill in a pan. Use little oil and cook covered on both sides. There’s no need to fry them in oil.
  3. Assemble eggplant slices and goat cheese, top with sun dried tomatoes, thyme and good amount of high quality olive oil.

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