Name: Tiny Eggplant Turnovers
Ingredients: 1 md Eggplant - (abt 1 1/4 lbs); skin left on,; Sliced into 1/3"-thick slices; 1/4 c Mayonnaise; 1/4 c Dry bread crumbs; 1/2 ts Dried basil; Salt; to taste; Freshly-ground black pepper; to taste; === THE FILLING ===; 5 oz Soft mild goat cheese; 1 sm Garlic clove; put through press; 2 tb Very finely-diced roasted red pepper; 1/2 ts Dried oregano; 1/4 ts Dried thyme; Salt; to taste; Freshly-ground black pepper; to taste; === GARNISH ===; Minced parsley

Some contend that we should believe in divine election reluctantly, wishing that it were otherwise than what we find in Scripture. They argue that we should speak of it with sadness and regret, and talk about it only when pushed or coerced to do so. But there is something seriously wrong when we fail to rejoice in what pleases God. There is a grievous flaw in our thinking and in our affections when we are reluctant to speak about what God spoke so often of in Scripture.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Vegetarian	Cklive07	24	servings

INGREDIENTS

1	md	Eggplant – (abt 1 1/4 lbs); skin left on,
		Sliced into 1/3"-thick slices
1/4	c	Mayonnaise
1/4	c	Dry bread crumbs
1/2	ts	Dried basil
		Salt; to taste
		Freshly-ground black pepper; to taste
		=== THE FILLING ===
5	oz	Soft mild goat cheese
1	sm	Garlic clove; put through press
2	tb	Very finely-diced roasted red pepper
1/2	ts	Dried oregano
1/4	ts	Dried thyme
		Salt; to taste
		Freshly-ground black pepper; to taste
		=== GARNISH ===
		Minced parsley

INSTRUCTIONS

Preheat broiler. Place the eggplant slices in front of you. Put the
mayonnaise in a small bowl. Mix the bread crumbs, basil, salt, and pepper
together on a small plate. With a pastry brush very lightly coat both sides
of each eggplant slice with some mayonnaise, then press each slice into the
bread crumbs to coat it evenly. Place the slices on a baking sheet in one
layer. Broil until golden brown on each side. Let the eggplant cool to room
temperature. Do not fill it while it is at all warm. To make the filling
combine the filling ingredients in a small bowl. When the eggplant is cool
spread a thin layer of filling on each slice. Fold the slices over to make
turnovers. Arrange decoratively on a platter, then sprinkle on some minced
parsley to garnish them. Serve at room temperature. This recipe yields 24
turnovers.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Jeanne
Lemlin, "Simple Vegetarian Pleasures" From the TV FOOD NETWORK - (Show #
CL-9132 broadcast 05-19-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-20-1998
Recipe by: Jeanne Lemlin
Converted by MM_Buster v2.0l.

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