Forget boring salads! When the sun is shining and the grill is hot, these Smoky Grilled Eggplant & Gouda Toasts are my absolute go-to. Imagine tender, perfectly charred eggplant slices topped with gloriously melted smoked Gouda, all piled onto a crunchy baguette and finished with a vibrant, herby tomato relish. It’s a flavor explosion that tastes like summer on a plate, perfect as a sophisticated appetizer or a light, satisfying lunch.
Ingredients
• 1 tsp / 5 g garlic powder
• 1/2 tsp / 2.5 g ground black pepper
• 1/8 tsp / 0.5 g salt
• 1/2 cup / 75 g chopped, seeded tomato, from 1 medium tomato
• 2 tbsp / 30 ml olive oil, divided
• 1 tbsp / 15 ml snipped fresh oregano
• 2 tsp / 10 ml snipped fresh thyme
• 2 tsp / 10 ml cider vinegar
• 6 slices eggplant, about 1/2-inch / 1.25 cm thick
• 6 slices smoked Gouda cheese, about 3/4-ounce / 21 g each
• 6 slices whole grain baguette, about 1/2-inch / 1.25 cm thick, toasted
Instructions
1. Prepare the Seasoning & Relish: In a small bowl, whisk together the garlic powder, black pepper, and salt. In a separate bowl, create the tomato relish by combining half of this seasoning mix with the chopped tomato, 1 tablespoon of olive oil, fresh oregano, thyme, and cider vinegar. Set aside to let the flavors meld.
2. Season the Eggplant: Brush both sides of each eggplant slice with the remaining 1 tablespoon of olive oil. Sprinkle the remaining garlic seasoning mixture evenly over both sides of the oiled slices.
3. Grill the Eggplant: Preheat your grill to medium heat. Place the seasoned eggplant slices directly on the grates. Grill for 6-8 minutes, flipping once, until tender and beautifully golden with grill marks. During the final 2 minutes of cooking, top each eggplant slice with a slice of smoked Gouda cheese and allow it to melt.
4. Assemble & Serve: Place one cheesy grilled eggplant slice onto each piece of toasted baguette. Spoon the fresh tomato relish over the top and serve immediately.
Nutritional Information
• Per Serving
• Calories: 201
• Total Fat: 11 g
• Saturated Fat: 4 g
• Cholesterol: 17 mg
• Sodium: 506 mg
• Carbohydrates: 19 g
• Fiber: 4 g
• Protein: 7 g
Pro Tips
• For the best texture, salt your eggplant slices and let them sit for 15-20 minutes before grilling. This draws out excess moisture and bitterness. Rinse and pat them completely dry before oiling and seasoning.
• Don’t have smoked Gouda? Smoked mozzarella, provolone, or even a sharp cheddar would be delicious substitutes.
• Make the tomato relish ahead of time! It can be prepared up to a day in advance and stored in the refrigerator. The flavors will be even better.
• To prevent smaller vegetables from falling through the grates, use a grill basket or thread them onto skewers.
FAQ
Q: Can I make this grilled eggplant toast vegan
A: Absolutely! To make this recipe vegan, simply substitute the smoked Gouda with your favorite dairy-free smoked cheese. Many brands offer excellent plant-based smoked provolone or Gouda-style slices that melt beautifully on the grill.
Q: How can I add more protein to this vegetarian recipe
A: To boost the protein, you can add a layer of mashed chickpeas or white beans to the toasted baguette before topping it with the eggplant. Sprinkling some toasted pine nuts or hemp seeds over the final dish also adds a delicious crunch and extra protein.
Q: What if I don’t have an outdoor grill
A: No problem! You can achieve a similar smoky char by using a stovetop grill pan. Alternatively, you can roast the eggplant slices in the oven at 400°F (200°C) for 15-20 minutes, flipping once, until tender. For the last few minutes, top with cheese and switch to the broiler to get it nice and melted.
Q: How should I store leftovers
A: For the best texture, it’s recommended to store the components separately. Keep the grilled eggplant and tomato relish in airtight containers in the refrigerator for up to 2 days. Toast the baguette and assemble just before you’re ready to eat to prevent it from becoming soggy.
