Eggplant Steaks with Chevre and Tomatoes

2 tablespoons lemon juice
1/4 cup olive oil, plus additional for the grill
1 tablespoon sugar
2 tablespoons finely chopped fresh basil, plus 12 whole basil leaves
1/4 teaspoon dried oregano
1/2 teaspoon salt
2 cloves garlic, minced
2 large eggplants, cut lengthwise into 8 slices (about 3/4-inch thick)
1/2 cup semi-soft goat cheese
2 tomatoes, sliced

Brush the grill rack with some oil and preheat the grill on high.

Whisk together the lemon juice, oil, sugar, chopped basil, oregano, salt and garlic. Brush some of the mixture on both sides of the eggplant slices.

Grill the eggplant slices until lightly browned, about 4 minutes.

Brush the top of each slice with more lemon-juice mixture and turn. Dot each slice with the goat cheese and grill until marks appear on the underside, about 3 minutes.

Remove the eggplant slices from the grill and transfer them, cheese-side up, to a flat surface. Top 4 of the eggplant slices with the tomato slices and basil leaves. Top these slices with the remaining 4 eggplant slices, cheese-side down, to form 4 sandwich stacks. Serve immediately.

Makes 4 servings

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