Japanese Eggplant with Fresh Tomatoes, Basil, and Goat Cheese

Every summer I grow tender Japanese eggplant in my garden. This is my favorite way to enjoy this straight-from-the-garden treat.

Vegetable oil, for the grates

4 Japanese eggplant, stems removed and cut in half lengthwise

4 tablespoons olive oil

Kosher salt and freshly ground black pepper

1 cup diced tomatoes

1/4 cup chopped fresh basil

2/3 cup crumbled goat cheese

1/2 cup balsamic vinegar

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Brush the eggplant evenly with the olive oil and season with the salt and pepper to taste.

Place the eggplant on the grill, cut-side down. Close the lid and cook, turning once, until tender, about 3 minutes per side.

Place the eggplant on a platter. Top with the tomatoes, basil, and goat cheese. Drizzle the vinegar over the top to taste. Serve immediately.

Serves 4.

Cooking Tip: Japanese eggplant, also known as baby eggplant, are longer and skinnier than globe eggplant. They also tend to be more tender and less bitter. If you can’t find Japanese eggplant, you can substitute any varietal.