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Home » Grilled Eggplant with Goat Cheese Polenta and Basil Pesto

Grilled Eggplant with Goat Cheese Polenta and Basil Pesto

September 12, 2017 by Floating Kitchen Leave a Comment

Grilled-Eggplant-Polenta-Pesto-2

Grilled Eggplant with Goat Cheese Polenta and Basil Pesto

Serves: 4

Grilled baby eggplant served over goat cheese polenta and topped with homemade basil pesto and tomatoes. An easy dinner that celebrates late summer produce!

Ingredients

For the Pesto:
1 cup firmly packed basil leaves
2 garlic cloves, peeled
2 tablespoons pine nuts, toasted
1/2 tsp. salt
About 1/4 cup extra-virgin olive oil

For the Polenta:
4 cups water
1 cup polenta
2 ounces goat cheese
1 tsp. salt
About 1/2 cup milk

For the Eggplant:
4 baby eggplant (about 3-5 inches in length)
1 tsp. salt
About 2 tablespoons extra-virgin olive oil

For Serving:
Plum or cherry tomatoes, halved

Instructions

View the full recipe at Floating Kitchen →

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Filed Under: 30 Minutes or Less, Gluten-Free, Main Dishes Tagged With: #gluten-free, basil, dinner, eggplant, goat cheese, grilling, pesto, pine nuts, polenta, summer, tomatoes

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