Yield: 4 servings
|4||Crosswise slices red onion; cut 1/4" thick|
|4||Lengthwise slices unpeeled eggplant; cut 1/4" thick|
|3||Six-inch flour tortillas|
|¼ cup||Grated Monterey Jack cheese|
|¼ cup||Crumbled domestic goat cheese|
|Salt; to taste|
|Freshly ground black pepper; to taste|
Prepare a wood or charcoal fire and let it burn down to embers. Grill the onion slices 2 minutes on each side and the eggplant 1½ minutes on each side. Set aside. Place 2 tortillas on an ungreased baking sheet. Spread half the cheeses, eggplant, and onion on each and season to taste with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Brush with olive oil and grill for 3 minutes on each side. Cut into quarters and serve hot. This recipe yields 4 first course servings.
Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3637 broadcast 07-15-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Bobby Flay and Jack McDavid Converted by MM_Buster v2.0l.