Grilled Eggplant with Vegan Berry Cheese
Ingredients
- 1 large eggplant
- 1/2 cup soft macadamia cheese
- 1 cup berries of choice, plus extra for garnishing
- 1/4 cup pine nuts (optional)
- 1/4 cup fresh basil leaves
- 2 tablespoons balsamic vinegar
- 1/4 cup coconut oil, melted
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1 tablespoon acai powder (optional)
Preparation
Slice the eggplant into 1/4 to 1/2 inch slices
Combine the soft macadamia cheese, berries of choice, and acai powder (if using) in a food processor or blender until evenly distributed. Refrigerate for a few hours or overnight if possible.
Preheat the grill.
Brush each slice of eggplant with melted coconut oil.
Sprinkle both sides of the eggplant slices with sea salt and black pepper.
Grill the eggplant until it is just soft but not mushy and falling apart.
Reduce the balsamic vinegar in a small saucepan over medium heat until it thickens into a glaze
Place the grilled eggplant on a plate and garnish with the berry cheese mixture, pine nuts, fresh basil leaves, and balsamic glaze.