Eggplant Steaks

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Eggplant Steaks

 

1 - 3 cloves garlic, finely chopped

1/3 cup (80 ml) lemon juice

1/3 cup (80 ml) olive oil

1/4 cup (60 ml) chopped fresh basil

1 Tbs (15 ml) sugar

1 tsp (5 ml) oregano

Salt and freshly ground pepper to taste

5 baby Italian eggplant (aubergine) or 1 large

eggplant, sliced in 1/2-inch (1 cm) rounds

4 plum tomatoes, sliced

1 roll (8 oz, 250 g) soft goat cheese

Fresh basil leaves

 

In a large bowl, mix together the garlic, olive oil,

lemon juice, sugar, oregano, salt, and pepper. Toss

the eggplant slices in the mixture, making sure they

are very well coated. Place the eggplant on a very

hot grill. If there is any marinade left, pour it

over the eggplant. After two minutes, turn the

eggplant over. Place tomato slices, a bit of cheese,

and a few leaves of basil on top of half the eggplant

slices. Place another slice of eggplant on top to

make a " sandwich. " Serve immediately with

tomato-basil topper (see below). Serves 4 to 6 as a

side dish or appetizer, 2 to 3 as a main dish.

 

 

Tomato-Basil Topper

 

5 plum tomatoes

1/2 cup (125 ml) finely chopped fresh basil

2 Tbs (30 ml) balsamic vinegar

1 Tbs (15 ml) finely chopped onion

Salt and freshly ground pepper to taste

 

Mix all ingredients together and let stand at room

temperature for 1 hour.

 

" This recipe works on a barbecue, in a frying pan, or

an electric grill. High heat is key. "

 

 

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