Recipe - Grilled Quail Salad

4 Crosswise slices red onion;
cut 1/4" thick
4 Lengthwise slices unpeeled
eggplant; cut 1/4" thick
3 Sixinch flour tortillas
One fourth cup Grated Monterey Jack cheese
One fourth cup Crumbled domestic goat
cheese
Salt; to taste
Freshly ground black pepper;
to taste

Prepare a wood or charcoal fire and let it burn down to embers. Grill the
onion slices 2 minutes on each side and the eggplant 1 One half minutes on each
side. Set aside. Place 2 tortillas on an ungreased baking sheet. Spread
half the cheeses, eggplant, and onion on each and season to taste with salt
and pepper. Stack the 2 layers and cover with the remaining tortilla. Brush
with olive oil and grill for 3 minutes on each side. Cut into quarters and
serve hot. This recipe yields 4 first course