Sharon's Recipes

JUNE: Smoky Roasted Eggplant With Peppers And Goat Cheese, Vinaigrette


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.

  1. 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.
  2. 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.
  3. Place the eggplant strips, pepper slices and onion rings in a shallow bowl or platter. Sprinkle with goat cheese.
  4. Whisk together balsamic, oil, thyme and salt. Drizzle over the eggplant/cheese platter. Sprinkle with parsley. Serve warm or at room temp.


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