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Categories:Viewed: 18 - Published at: 8 months ago
Ingredients
- 1 each garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon basil chopped
- 16 each japanese eggplants
- 1 each sweet red bell peppers
- 1/4 cup herbs chopped
- 8 slices goat (chevre) cheese
- 1/2 cup walnuts
- 1 tablespoon butter
- 1 tablespoon brown sugar packed
Method
- Combine garlic, olive oil, basil and salt and white pepper to taste in shallow pan.
- Place eggplants, split side down, in marinade and turn several times to coat well.
- Let marinate 20 minutes.
- Grill eggplants, split side down, over medium coals.
- Set aside when done.
- Roast peppers on grill until charred.
- Place in plastic bag until cool enough to peel.
- Under cold running water, peel off charred portions of skin.
- Cut peppers into eighths, discarding seeds.
- Set aside.
- Press herbs onto goat cheese medallions.
- Heat at 350F (180C).
- 3 minutes until warmed.
- Saute walnuts in butter.
- Toss with brown sugar, cayenne and dash of salt.
- Set aside.
- Arrange 4 eggplant halves on each of 8 plates and place 2 strips each of red and green peppers between eggplant halves.
- Set 2 cheese medallions beside peppers.
- Sprinkle sauteed walnuts over top.
- To make dressing, combine vinegar, oil and salt and pepper to taste.
- Drizzle dressing over salad.
