Tiny eggplant turnovers

Yield: 24 servings

Measure Ingredient
1 medium Eggplant - (abt 1 1/4 lbs); skin left on,
\N \N Sliced into 1/3\"-thick slices
¼ cup Mayonnaise
¼ cup Dry bread crumbs
½ teaspoon Dried basil
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N === THE FILLING ===
5 ounces Soft mild goat cheese
1 small Garlic clove; put through press
2 tablespoons Very finely-diced roasted red pepper
½ teaspoon Dried oregano
¼ teaspoon Dried thyme
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N === GARNISH ===
\N \N Minced parsley

Preheat broiler. 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. This recipe yields 24 turnovers.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Jeanne Lemlin, "Simple Vegetarian Pleasures" From the TV FOOD NETWORK - (Show # CL-9132 broadcast 05-19-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Jeanne Lemlin

Converted by MM_Buster v2.0l.

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