Ingredients:
1 large eggplant, sliced into 1/4 inch rounds
2 large tomatoes, sliced
1 medium log of goat cheese
oregano, thyme, basil & garlic to taste
+ any other herbs or seasoning you like to use
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
oregano, thyme, basil & garlic to taste
+ any other herbs or seasoning you like to use
salt and cayenne pepper to taste
Directions:
Preheat grill to a medium heat. In a large bowl, mix the olive oil with the dried herbs, salt, pepper and garlic powder. Let sit once mixed thoroughly.
Brush this mixture on each side of the eggplant slices and place on the lightly oiled grill grate to warm. Once they begin to soften, use a flat square spatula to pull them off the grill. Dress the eggplant with a slice of goat cheese and a slice of tomato. You may want to sprinkle a little more salt and herb mix on the tomato. Place this, eggplant down, on the grill. Once you have all the slices dressed, cover and let cook for about 5 – 8 minutes, just long enough to get some good char marks. Make sure the grill is lightly oiled to avoid sticking. These can be served as they are or put together as a ‘sandwich’.
Serving Suggestions:
These can be topped with the remaining oil and vinegar mix, and/or served on top fresh pasta and tomato sauce, garnished with a sprig of parsley.
Go Mediterranean and serve with some tzatziki sauce (yogurt/cucumber/mint) or a cucumber and tomato salad. It also works well in a pita pocket with fresh greens, or over tabouli.
The Covington Youth Soccer Association announces that registration is now open for the 2013 Fall Season for Boys and Girls ages 5 – 14. Register your child for the fall CYSA program this Saturday at the Covington Farmer’s Market!
