*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.
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MM: LOIN OF LAMB EN CROûTE WITH SHALLOT/BALSAMIC VINEGAR
