| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
Japanese |
Eggplant, Vegetable, Grilled, Cheese |
1 |
Servings |
INGREDIENTS
| 8 |
|
Japanese eggplants |
|
|
Olive oil |
|
|
Salt and pepper |
| 1/2 |
lb |
Fresh mild goat cheese like chevre |
| 2 |
ts |
Minced garlic |
| 1 |
ts |
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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