| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dujour06, New |
4 |
servings |
INGREDIENTS
| 4 |
|
Crosswise slices red onion; 1/4 inch thick |
| 4 |
|
Lengthwise slices eggplant; unpeeled, 1/4 inch |
|
|
; thick |
|
|
Three; (6 inch) flour |
|
|
; tortillas |
| 1/4 |
c |
Grated Monterey Jack |
| 1 1/2 |
c |
Crumbled goat cheese |
|
|
Salt and freshly ground pepper |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
Prepare a charcoal fore and let it burn down to embers, or preheat the
broiler. Preheat the oven to 450 F.
Toss the eggplant and red onions in the olive oil and season with salt and
pepper. 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.
May be prepared ahead up to this point and refrigerated. Bake for 8 to 12
minutes, or until the tortillas are slightly crisp and the cheese has
melted.
Cut into quarters and serve hot.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9364
Converted by MM_Buster v2.0l.
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