Grilled Eggplant with Goat Cheese - Byron Ayanoglu - The New Vegetarian Gourmet

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* Exported from MasterCook *

 

Grilled Eggplant with Goat Cheese

 

Recipe By : Byron Ayanoglu - The New Vegetarian Gourmet

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 eggplant (about 1 pound)

1 teaspoon salt

2 tablespoons olive oil

4 ounces soft goat cheese

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 teaspoon drained capers

Black pepper to taste

Few sprigs fresh basil and/or parsley -- chopped

 

Preheat broiler and, if using, start barbecue.

 

Cut off top ½ inch of the eggplant and discard. Slice 12 perfect round slices,

about ¼ inch thick. Sprinkle salt on both sides of the eggplant slices, and let

rest 10 minutes.

 

Rinse salt off the slices and pat dry. Brush each side of slices with the olive

oil. Lay them out on a baking sheet and broil them 6 to 7 minutes on the first

side, until soft. Flip them, and broil the second side for 2 to 3 minutes.

 

Remove from broiler. Arrange eggplant slices on the baking sheet in 4 clusters

of 3 slices each. Divide the cheese into 4 equal portions and form each into a

patty; place one patty in the center of each cluster. Sprinkle each cluster

evenly with the olive oil.

 

Return to the broiler and broil for 2 to 3 minutes until the cheese is melted

and has started to brown a little.

 

With a spatula, carefully lift each cluster onto a plate. Sprinkle with the

vinegar, capers, black pepper and chopped herb(s). Serve immediately.

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

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NOTES : In barbecue season, it is best to grill the eggplant slices instead of

broiling them (Step 2). Grill 4 to 5 minutes on one side, turn over and grill

another 3 minutes. You'll still need the broiler for the final gratin.