Eggplant Tapas recipe (Appetizer)


Yield: 2 servings

1   medium eggplant
some   salt
some   olive oil for brushing
6 oz goat cheese, softened
1 pinch thyme
1 pinch rosemary
1 pinch freshly ground pepper
4   ripe plum tomatoes
5 tablespoons extra-virgin olive oil
¼ cups minced fresh basil

Posted by MayLoL on Jun 15, 2008


Prepare a charcoal grill or heat broiler. Cut eggplant lengthwise into slices each ¼ inch thick or thinner; there should be at least 6 inner slices; discard the slices with lots of skin. Sprinkle with salt on both sides; let drain on paper toweling while grill heats. Pat eggplant dry and brush lightly with oil. Grill or broil, 4 inches from heat source, until eggplant is golden on both sides
and tender, about 10 minutes. Cool.

Mix goat cheese in small bowl with thyme, rosemary, salt and pepper. Spread cheese mixture evenly over eggplant slices and then roll up.

Finely dice tomatoes and mix with olive oil to taste, minced basil, salt and pepper.

Divide tomato mixture between two plates. Top each plate with three eggplant rolls. Garnish with arugula and basil leaves.

This recipe was downloaded from The permanent address of this recipe is

© 20072010 All rights reserved