| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chopped seeded tomatoes |
| 1/4 |
c |
Chopped fresh basil |
| 2 |
ts |
Red wine vinegar |
| 1 |
lg |
Eggplant; cut lengthwise into 1/2-inch-thick slices |
|
|
Olive oil |
| 6 |
lg |
1/2-inch-thick slices country-style French bread |
| 9 |
oz |
Soft mild goat cheese (such as Montrachet) |
INSTRUCTIONS
Combine chopped tomatoes, chopped fresh basil and red wine vinegar in small
bowl. Season mixture to taste with salt and pepper. Set aside.
Prepare barbecue (medium-high heat) or preheat broiler. Brush 6 largest
eggplant slices lightly with olive oil (reserve remaining eggplant for
another use.) Brush bread lightly with olive oil. Grill eggplant and bread
until golden, about 4 minutes per side for eggplant and 2 minutes per side
for bread. Arrange bread slices on plates. Spread goat cheese over,
dividing evenly. Top with eggplant slices. Season with salt and pepper.
Using slotted spoon, mound tomato mixture on eggplant, spread to cover and
serve.
Make 6
Bon Appétit, May 1994 , Brenda Louch
Posted to CHILE-HEADS DIGEST V4 #040 by Heather <hjone1@pop.uky.edu> on Jul
25, 1997
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