| 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)
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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