Grilled Eggplant, Peppers, and Goat Cheese on Focaccia

two 6-inch rounds of focaccia
extra-virgin olive oil
2 small japanese eggplants, stem end removed, split lengthwise, and cut into 1-inch chunks
1 large red bell pepper, roasted and cut into strips
4 ounces soft goat cheese, such as montrachet
6 large basil leaves

1. Split the focaccia in half horizontally, and drizzle with olive oil

2. Film a pan with olive oil and sauté the eggplant chunks over moderate heat. Cook until soft and browned on all sides, about 10 minutes. Spread the eggplant on the bottom of each focaccia. Cover with strips of pepper, slices of goat cheese, and basil. Replace the top of the bread and press lightly. Cut in half and serve.

Makes 2 sandwiches

Variation: Substitute whole-milk ricotta for the goat cheese and replace the basil with frisee or chicory leaves.



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