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Grilled japanese eggplants
Artist: _
Categories: Asian, Ethnic, Grilled, Japanese, Vegetables
Yield: 8
Rating: 0
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Ingredients:
1 Garlic clove
2 tbspOlive oil
1 tbspChopped fresh basil
Salt, white pepper
16 Japanese eggplants *
1 Red bell pepper
1 Grn. or yellow bell pepper
1/4 cupChopped fresh herbs **
8 ? slices goat cheese
1/2 cupWalnut pieces
1 tbspButter
1 tbspBrown sugar, packed
Cayenne pepper
BALSAMIC DRESSING
2 tbspBalsamic vinegar ***
1/4 cupVirgin olive oil
Salt, pepper
Procedures:
1*note: eggplants should be split lengthwise.
2** (basil, oregano, thyme) ***fresh lemon juice may be substituted for balsamic vinegar if desired.
3Combine garlic, olive oil, basil and salt and white pepper to taste in shallow pan.
4Place eggplants, split side down, in marinade and turn several times to coat well.
5Let marinate 20 minutes.
6Grill eggplants, split side down, over medium coals.
7Set aside when done.
8Roast peppers on grill until charred.
9Place in plastic bag until cool enough to peel.
10Under cold running water, peel off charred portions of skin.
11Cut peppers into eighths, discarding seeds.
12Set aside.
13Press herbs onto goat cheese medallions.
14Heat at 350f 3 minutes until warmed.
15Saute walnuts in butter.
16Toss with brown sugar, cayenne and dash of salt.
17Set aside.
18Arrange 4 eggplant halves on each of 8 plates and place 2 strips each of red and green peppers between eggplant halves.
19Set 2 cheese medallions beside peppers.
20Sprinkle sauteed walnuts over top.
21To make dressing, combine vinegar, oil and salt and pepper to taste.
22Drizzle dressing over salad.
 
 
 
 

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