recipe marinated eggplant with goat cheese

Marinated eggplant with goat cheese

An appetizer with Mediterranean touch.

Ingredients

2 whole eggplants

7 tablespoons olive oil

1/2 whole lemon

3 sprigs parsley

3 sprigs mint

1 clove garlic

1 tablespoon capers

salt and pepper

1 whole shallots

250 grams goat cheese (crottins Chevre Chauvignol)

12 whole green olives

Instructions

Heat the grill to the maximum.

Wash the eggplants and cut them diagonally in 6 slices of 1/2 inch thick. Paste both sides of the eggplants slices with oil. Place the slices on a racks, 2 inches under the grill and heat the eggplant 5 minutes. Turn the slices half way through.

Squeeze the lemon. Mince the parsley and the mint and slice the garlic. Make a dressing by mixing the lemon juice with the oil and add the herbs, capers, and garlic and sprinkle with salt and pepper to taste. Put the eggplant on a dish and sprinkle with the dressing. Place the dish in the refrigerator for 30 minutes. Peel the shallots and cut them in rings.

Cut each cheese into 6 slices and place the slices on top of the eggplant slices and top the cheese with a shallot ring. Sprinkle with the dressing and decorate with the olives.

Nutrition

Per Serving (excluding unknown items): 306 Calories; 26g Fat (71.3% calories from fat); 4g Protein; 19g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 168mg Sodium. Exchanges: 3 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates.

Recipe Serves: 4Preparation Time: 0:55 hr:minAuthor: Cheeseline.com

Related Items

Crottin de Chavignol

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