[edit] Ingredients
1 ½ |
|
|
|
2 |
green onion tops, chopped |
2 |
tbsp. small capers |
4 |
tbsp. balsamic vinegar |
5 |
tbsp. extra virgin olive oil |
1 |
|
1 |
|
1 |
pinch of white pepper |
⅛ |
tsp. Tabasco sauce |
4 |
oz. good quality goat cheese (Montrachet) |
1 |
Italian bread baquette (flute) |
[edit] Preparation
Step 1 |
Peel alternate strips of skin from eggplant. Remove cap. Cut eggplant lengthwise into 1/4 inch slices. Place on cookie sheets and brush both sides of slices with olive oil. Cook under a preheated oven broiler or on an outdoor grill until well browned, turning once. Place eggplant slices on a large, flat serving plate. Sprinkle with capers and green onion tops. |
Step 2 |
Marinade: Mix vinegar, oil, lemon juice, salt, pepper and Tabasco. Adjust taste. Pour over warm eggplant slices. Marinate several hours at room temperature. |
Step 3 |
Just before serving place the cheese in the center of the eggplant plate. Serve thinly sliced bread on the side. |
[edit] Tools
[edit] About Roasted Eggplant - Il Fornaio
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