| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Grill01 |
4 |
Servings |
INGREDIENTS
| 4 |
|
Crosswise slices red onion |
|
|
cut 1/4" thick |
| 4 |
|
Lengthwise slices unpeeled |
|
|
eggplant cut 1/4" thick |
| 3 |
|
Six-inch flour tortillas |
| 1/4 |
c |
Grated Monterey Jack cheese |
| 1/4 |
c |
Crumbled domestic goat |
|
|
cheese |
|
|
Salt, to taste |
|
|
Freshly ground black pepper |
|
|
to taste |
INSTRUCTIONS
Prepare a wood or charcoal fire and let it burn down to embers. Grill
the onion slices 2 minutes on each side and the eggplant 1 1/2 minutes
on each side. Set aside. Place 2 tortillas on an ungreased baking
sheet. Spread half the cheeses, eggplant, and onion on each and season
to taste with salt and pepper. Stack the 2 layers and cover with the
remaining tortilla. Brush with olive oil and grill for 3 minutes on
each side. Cut into quarters and serve hot. This recipe yields 4 first
course servings. Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay
and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3637 broadcast
07-15-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
[email protected] 07-27-1996 Recipe by: Bobby Flay and Jack McDavid
Converted by MM_Buster v2.0l.
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