Grilled Eggplant With Mint & Goat’s Cheese

Grilled eggplant (aubergine) drizzled with balsamic and fresh mint proves that the simplest cooking can feel elegant. In Canada, eggplant thrives in Ontario and Québec during the hot summer months, when markets are piled high with glossy purple varieties. Tossed on the grill, it turns smoky and tender — a perfect match for goat’s cheese on rustic bread, and the kind of dish that belongs at a backyard barbecue or a summer table.

Prep Time: 10 minutes

Total Time: 20 minutes

Serves: 4

Ingredients

• 1 large aubergine (eggplant), sliced into ½-inch rounds

• Olive oil, for brushing

• 4 slices rustic bread (sourdough or country loaf)

• 100 g (about 3.5 oz) goat’s cheese

• Salt & freshly ground black pepper

• For the dressing

• 3 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 handful fresh mint, finely chopped

• Salt & pepper, to taste

Method

• Grill eggplant: Brush slices lightly with olive oil, season with salt and pepper, and grill on a hot griddle pan or barbecue for 2–3 minutes per side until tender and lightly charred.

• Toast bread: Grill or toast bread until golden. Spread each slice with goat’s cheese.

• Make dressing: In a small bowl, whisk olive oil, balsamic vinegar, mint, salt, and pepper.

• Assemble: Lay grilled aubergine on the toasts, drizzle with mint dressing, and scatter over extra mint. Serve warm.

Variations

• Canadian Harvest – Swap goat’s cheese for creamy Canadian chèvre or Ontario ricotta.

• Hearty Version – Layer aubergine and goat’s cheese onto naan or pita for a more filling dish.

• Garden Twist – Add grilled zucchini or peppers alongside eggplant for a mixed-veg summer platter.