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SANDWICHES:
Eggplant, Tomato and Goat Cheese Sandwiches
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Eggplant,
Tomato and Goat Cheese Sandwiches |
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Great grilled
sandwich...
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1½
cups |
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chopped seeded tomatoes |
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¼
cup |
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chopped fresh basil |
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2
tsp |
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red
wine vinegar |
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1
large |
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eggplant, cut lengthwise into
½-inch-thick slices |
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olive oil |
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6
large |
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½-inch-thick slices country-style French
bread |
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9
ounces |
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soft
mild goat cheese |
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1 |
Combine
chopped tomatoes, chopped fresh basil and red
wine vinegar in a small bowl. Season mixture to
taste with salt and pepper. Set aside. |
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2 |
Preheat
grill to medium-high heat (or preheat broiler).
Brush 6 largest eggplant slices lightly with
olive oil (reserve remaining eggplant for
another use). Brush bread lightly with olive
oil. Grill eggplant and bread until golden,
about 4 minutes per side for eggplant and 2
minutes per side for bread. Arrange bread slices
on plates. Spread goat cheese over, dividing
evenly. Top with eggplant slices. Season with
salt and pepper. Using slotted spoon, mound
tomato mixture on eggplant, spread to cover and
serve. |
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Servings: 6 |
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Recipe Source |
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Bon Appetit |
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