| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Japanese |
Cheese, Eggplant, Grilled, Vegetable |
1 |
Servings |
INGREDIENTS
| 8 |
|
Japanese eggplants |
|
|
Olive oil |
|
|
Salt and pepper |
| 1/2 |
lb |
Fresh mild goat cheese like |
|
|
chevre |
| 2 |
t |
Minced garlic |
| 1 |
t |
Red pepper flakes |
| 6 |
|
Basil leaves, shredded |
INSTRUCTIONS
Prepare the grill. Cut the eggplants in half lengthwise. Brush the cut
edges with olive oil and season with salt and pepper. In a mixing
bowl, combine the cheese, garlic, red pepper flakes, basil and a pinch
of salt and blend well. Refrigerate until ready to use. Place the
eggplant halves on the grill, flesh side down, and cook until almost
soft, about two minutes. Remove from the grill and let cool slightly.
Spread the goat cheese mixture on the warm eggplant pieces and serve
at once. Serves four. Notes: The Kitchen Table BBS -
http://www.mindsync.com/ChefJeff Hanneman/Buster/Mcrecipe 1998-Apr-06
Recipe by: Chef Jeff Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on Apr 06, 1998
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