Eggplant Sandwiches

EGGPLANT SANDWICHES

12 Preparation Time :

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method -- -- --

1 Sm eggplant -- in

1/4 slices

Coarse salt

Pepper

1 tb Chopped fresh basil

1 tb Chopped fresh parsley

1 Clove garlic -- minced

Red wine vinegar

1 t Mashed sun-dried tomato

1 c Fresh Montrachet

Chopped parsley

Prepare medium charcoal grill. Place eggplant slices on large tray or baking sheet and sprinkle with coarse salt. Let stand to release moisture,

about 20 minutes. Drain, rinse and pat dry. Sprinkle eggplant slices on

both sides with pepper, basil, parsley and garlic. Grill over medium coals

until wilted but not overcooked, sprinkling with vinegar while cooking.

Remove from grill. Blend sun-dried tomato into goat cheese. Spread some on

each eggplant slice. Roll, jelly-roll fashion. Arrange eggplant on serving

tray or platter. Garnish with chopped parsley. - - - - - - - - - - - - - - - - - -