Roasted eggplant and goat cheese tortilla with roasted red
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant; thinly sliced |
| 2 | tablespoons | Olive oil |
| 1 | large | Red pepper |
| 1 | tablespoon | Red onion |
| 3 | tablespoons | Lime juice |
| ¼ | teaspoon | Cayenne pepper |
| 2 | tablespoons | Parsley; finely chopped |
| ½ | cup | Olive oil; plus |
| 1 | teaspoon | Olive oil |
| Salt and freshly ground pepper; to taste | ||
| 8 | ounces | Mild goat cheese |
| 2 | tablespoons | Fresh thyme; finely chopped |
| 4 | larges | Flour tortillas |
Directions
INGREDIENTS FOR EGGPLANT
INGREDIENTS FOR VINAIGRETTE
How to Prepare the Eggplant:
1. Preheat the oven to 350 F.
2. Lightly brush the eggplant in the olive oil and season with salt and pepper to taste. Place on a baking sheet and roast for 45 minutes.
3. Wrap the tortillas in aluminum foil and place in the oven for 10 minutes to heat or heat on burner.
4. Top each tortilla with ¼ of the eggplant, thyme and goat cheese.
Drizzle on the vinaigrette and roll up.
How to Prepare the Vinaigrette: 1. Preheat oven to 350 F.
2. Rub the red pepper with 1 teaspoon olive oil.
3. Place on a baking sheet and roast for 25 minutes.
4. Place in a paper bag to steam. Cut in half and remove the stem and seeds, peel off the skin and dice.
5. Place the pepper in a blender with red onion, lime juice, cayenne pepper, and parsley and blend until smooth.
6. Slowly add the olive oil, drop by drop at first, and continue blending until emulsified. Season with salt and pepper to taste.
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