Title: Grilled Japanese Eggplant with Garlic-Chili G
Categories: Japanese, Vegetables, Hot
Yield: 6 servings
8 Japanese eggplants
Olive oil
Salt and pepper
1/2 lb Fresh mild goat cheese
-(chevre)
2 ts Minced garlic
1 ts Red pepper flakes
6 Basil leaves, shredded
Prepare the grill. Cut the eggplants in half
lengthwise. Brush the cut edges with olive oil and
season with salt and pepper. In a mixing bowl,combine
the cheese, garlic, red pepper flakes, basil and a
pinch of salt and blend well. Refrigerate until ready
to use. Place the eggplant halves on the grill, flesh
side down, and cook until almost soft. about two
minutes. Remove from the grill and let cool slightly.
Spread the goat cheese mixture on the warm eggplant
pieces and serve at once. Serves four.
