Recipe - Grilled Japanese Eggplant With Chili-Garlic Goat Cheese

1 Garlic clove
2 tablespoon Olive oil
1 tablespoon Chopped fresh basil
Salt, white pepper
16 Japanese eggplants *
1 Red bell pepper
1 Grn. or yellow bell pepper
One fourth cup Chopped fresh herbs **
8 1/2" slices goat cheese
One half cup Walnut pieces
1 tablespoon Butter
1 tablespoon Brown sugar, packed
Cayenne pepper

BALSAMIC DRESSING
2 tablespoon Balsamic vinegar ***
One fourth cup Virgin olive oil
Salt, pepper

*Note: Eggplants should be split lengthwise. ** (basil, oregano, thyme)
***Fresh lemon juice may be substituted for Balsamic vinegar if desired.
Combine garlic, olive oil, basil and salt and white pepper to taste in
shallow pan. Place eggplants, split side down, in marinade and turn several
times to coat well. Let marinate 20 minutes. Grill eggplants, split side
down, over medium coals. Set aside when done. Roast peppers on grill until
charred. Place in plastic bag until cool enough to peel. Under cold running
water, peel off charred portions of skin. Cut peppers into eighths,
discarding seeds. Set aside. Press herbs onto goat cheese medallions. Heat
at 350F 3 minutes until warmed. Saute walnuts in butter. Toss with brown
sugar, cayenne and dash of salt. Set aside. Arrange 4 eggplant halves on
each of 8 plates and place 2 strips each of red and green peppers between
eggplant halves. Set 2 cheese medallions beside peppers. Sprinkle sauteed
walnuts over top. To make dressing, combine vinegar, oil and salt and
pepper to taste. Drizzle dressing over salad.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini