2-3 lbs Japanese Eggplant, Sliced Lengthwise
1 each red and yellow peppers
1 rd onion sliced into rings
4 ounces goat cheese
2 T. Balsamic vinegar
6 T. extra virgin olive oil
1 tsp fresh thyme leaves
s and p to taste
2 T. flat leaf parsley.
- Heat the grill or broiler. Place broiler rack 4 inches from heat. Brush the eggplant slices liberally with olive oil and broil or grill until tender and lightly browned. Place on paper towels to cool.
- Place the hot peppers on the grill or under the broiler. turn till charred on all sides. Place in a paper bag for ten minutes to cool. Peel and remove seeds. Slice into strips.
- Place the eggplant strips, pepper slices and onion rings in a shallow bowl or platter. Sprinkle with goat cheese.
- Whisk together balsamic, oil, thyme and salt. Drizzle over the eggplant/cheese platter. Sprinkle with parsley. Serve warm or at room temp.
| Topics: Recipes |