| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
June 1991 |
1 |
servings |
INGREDIENTS
|
|
A 1-pound eggplant; cut lengthwise into |
|
|
; 1/3-inch-thick |
|
|
; slices |
| 2 |
ts |
Salt |
| 2 |
tb |
Olive oil |
| 3 |
tb |
Soft mild goat cheese; or to taste, up to |
|
|
; 4 (about 2 ounces) |
| 1 |
|
Tomato; seeded and diced |
| 1 1/2 |
tb |
Minced fresh parsley leaves |
INSTRUCTIONS
Working with 4 inner eggplant slices, reserving the remaining slices
for another use, rub the salt into both sides of each slice and let
the eggplant drain in a colander for 10 minutes. Rinse the eggplant
and pat it dry. Brush both sides of each eggplant slice with the oil
and on a baking sheet broil the eggplant under a preheated broiler
about 3 inches form the heat for 3 to 4 minutes on each side, or
until it is golden and tender. Spread the goat cheese on the
eggplant, top it with the tomato, and sprinkle the tomato with the
parsley. Beginning with a short side roll up the slices.
Serves 2 as a first course.
Gourmet June 1991
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