Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Japanese eggplants
Olive oil
Salt and pepper
1/2 lb Fresh mild goat cheese
-(chevre)
2 ts Minced garlic
1 ts Red pepper flakes
6 Basil leaves, shredded

Prepare the grill. Cut the eggplants in half lengthwise. Brush the
cut edges with olive oil and season with salt and pepper. In a mixing
bowl,combine the cheese, garlic, red pepper flakes, basil and a pinch
of salt and blend well. Refrigerate until ready to use. Place the
eggplant halves on the grill, flesh side down, and cook until almost
soft. about two minutes. Remove from the grill and let cool
slightly. Spread the goat cheese mixture on the warm eggplant pieces
and serve at once. Serves four.

Origin: Newspaper, foods section Shared by: Sharon Stevens.

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