Eggplant, tomato and goat cheese sandwiches
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 2 | larges | Garlic cloves; minced |
| 1 | Piece baguette; cut horizontally in | |
| ; half (12-inch-long) | ||
| 1 | small | Eggplant; cut lengthwise into |
| ; six 1/2-inch-thick | ||
| ; slices | ||
| 3 | mediums | Tomatoes; cut into 10 slices |
| ; total | ||
| 3 | ounces | Soft fresh goat cheese; (such as Montrachet) |
| 12 | Fresh basil leaves | |
Directions
Prepare barbecue (medium-high heat) or preheat broiler. Combine oil and garlic in small bowl. Let stand 5 minutes.
Brush cut sides of baguette and both sides of eggplant slices and tomato slices with garlic oil. Grill cut sides of baguette until toasted, about 2 minutes. Transfer baguette, cut side up, to plates. Season eggplant and tomatoes with salt and pepper. Grill eggplant until cooked through, about 6 minutes per side; transfer to plate. Grill tomatoes until warmed through, about 1 minute per side; transfer to plate.
Spread goat cheese on bread, dividing equally. Overlap eggplant slices, then tomato slices on baguette halves, covering completely. Garnish with fresh basil leaves. Cut each sandwich diagonally into 4 sections and serve.
2 Servings; can be doubled.
Bon Appetit August 1995
Converted by MC_Buster.
Per serving: 1808 Calories (kcal); 56g Total Fat; (27% calories from fat); 48g Protein; 283g Carbohydrate; 0mg Cholesterol; 2811mg Sodium Food Exchanges: 15½ Grain(Starch); 0 Lean Meat; 9 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.