Grilled Eggplant with Chevre
Post date
Tuesday, December 22, 2009 - 20:39
Source of Recipe
Boston Globe, July 29, 2009
Serves/Makes/Yields
4
Recipe Description
If you have native tomatoes, slice them and set on thick slices of grilled, crusty bread. Top with the eggplant-chevre mixture.
Ingredients
1 eggplant, sliced ΒΌ-inch thick
Salt, to taste
Olive oil (for brushing)
1 cake or log fresh chevre
French thyme blossoms or leaves (for garnish)
Preparation
1. In a colander, layer the eggplant and salt. Set on a plate. Leave for 1 hour.
2. Light a charcoal grill or turn a gas grill to medium.
3. Rinse the eggplant and dry the slices with paper towels. Arrange them on a plate and brush with olive oil. Grill the eggplant for several minutes on a side or until they are cooked through but still moist inside.
4. Place a slice of chevre on each slice of eggplant. Add a sprinkle of salt and a thyme blossom or a few leaves.
Type of Meal