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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 t Red wine vinegar
1 Eggplant, cut lengthwise
into 1/2-inch-thick
slices
Olive oil
6 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1272
Calories From Fat: 935
Total Fat: 104.3g
Cholesterol: 201.6mg
Sodium: 1843.8mg
Potassium: 1557.7mg
Carbohydrates: 23.3g
Fiber: 10.4g
Sugar: 9.2g
Protein: 62g


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