Tiny Eggplant Turnovers
1 medium eggplant, about 1 1/4 pounds, skin left on, sliced into 1/3-inch thick slices
1/4 cup mayonnaise
1/4 cup dry bread crumbs
1/2 teaspoon dried basil
freshly ground pepper to taste
5 ounces soft mild goat cheese
1 small garlic clove, put through a press
2 tablespoons very finely diced roasted red pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
salt freshly ground black pepper to taste
Place the eggplant slices in front of you. Put the mayonnaise in a small bowl. Mix the bread crumbs, basil, salt, and pepper together on a small plate. With a pastry brush very lightly coat both sides of each eggplant slice with some mayonnaise, then press each slice into the bread crumbs to coat it evenly.
Place the slices on a baking sheet in one layer. Broil until golden brown on each side. Let the eggplant cool to room temperature. Do not fill it while it is at all warm.
To make the filling combine the filling ingredients in a small bowl. When the eggplant is cool spread a thin layer of filling on each slice. Fold the slices over to make turnovers. Arrange decoratively on a platter, then sprinkle on some minced parsley to garnish them. Serve at room temperature.
Yield: 24 turnovers
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