Recipe - Eggplant Tomato And Goat Cheese Sandwiches

1 One half cup Chopped seeded tomatoes
One fourth cup Chopped fresh basil
2 teaspoon Red wine vinegar
1 lg Eggplant; cut lengthwise
into 1/2inchthick slices
Olive oil
6 lg 1/2inchthick slices
countrystyle French bread
9 ounce Soft mild goat cheese (such
as Montrachet)

Combine chopped tomatoes, chopped fresh basil and red wine vinegar in small
bowl. Season mixture to taste with salt and pepper. Set aside.

Prepare barbecue (mediumhigh heat) or preheat broiler. Brush 6 largest
eggplant slices lightly with olive oil (reserve remaining eggplant for
another use.) Brush bread lightly with olive oil. Grill eggplant and bread
until golden, about 4 minutes per side for eggplant and 2 minutes per side
for bread. Arrange bread slices on plates. Spread goat cheese over,
dividing evenly. Top with eggplant slices. Season with salt and pepper.
Using slotted spoon, mound tomato mixture on eggplant, spread to cover and
serve.

Make 6

Bon Appétit, May 1994 , Brenda Louch

Posted to CHILEHEADS DIGEST V4 #040 by Heather hjone1@pop.uky.edu on Jul
25, 1997