Eggplant coated with extra virgin olive oil and balsamic vinegar. Seasoned with coarse salt and fresh ground black pepper, the eggplant slices are topped with tomato slices, goat cheese and a second slice of eggplant. The stacks are secured with a toothpick and grilled over direct heat about 15 minutes, turning once after 7 minutes. This is a great appetizer or lunch entree and perfect for serving as a side dish to your favorite chicken or seafood entree.
Cook's Notes
To remove possible bitterness, the eggplant slices should be lightly salted and placed in a colander or strainer to drain off excess liquid.
Grilled Eggplant, Tomato and Goat Cheese
Ingredients:
1 medium Eggplant, sliced into 1/4 inch rounds 2 large Tomatoes, sliced 1 (11 ounces) package Goat Cheese 4 tablespoons Extra Virgin Olive Oil 2 tablespoons Balsamic Vinegar Coarse Salt, to taste Fresh Ground Black Pepper, to taste
Preparation:
1. Preheat your grill to medium heat.
2. Coat the eggplant with olive oil and balsamic vinegar in a large bowl.
3. Season it with salt and pepper.
4. Arrange half of the eggplant slices on a tray.
5. Place one slice of tomato and one slice of cheese on each slice of eggplant.
6. Sprinkle a little salt and pepper on the tomatoes and cheese.
7. Top with the remaining slices of eggplant, and secure each bundle with a toothpick.
8. Lightly oil the grill grate.
9. Remove the toothpicks and arrange the bundles on the grate.
10. Cook for 8 minutes and carefully flip them over.
11. Continue cooking for 6 or 7 minutes more.
12. Remove from the grill and serve immediately.
A cooking class is a great way to learn how to prepare and cook eggplant the way the professionals do, or head over to http://www.EggplantRecipes.net, for the best, taste-tested eggplant recipes.
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