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Print this Recipe    Stuffed Eggplant

Stuffed and Rolled Eggplant Tapas
(BERENJENAS BRASEADAS)

Yield: 2 appetizer servings

1 medium eggplant, about 1 pound
salt
olive oil for brushing
6 ounces goat cheese, softened
pinch each: thyme, rosemary, salt, freshly ground pepper to taste
4 ripe plum tomatoes
4-5 tablespoons extra-virgin olive oil
1/4 cup minced fresh basil
Garnish: 6 leaves of argula or watercress 6 leaves of basil

Prepare a charcoal grill or heat broiler. Cut eggplant lengthwise
into slices each 1/4 inch thick or thinner, there should be at
least 6 inner slices, discard the slices with lots of skin. Sprinkle
with salt on both sides, let drain on paper toweling while grill
heats. Pat eggplant dry and brush lightly with oil. Grill or broil,
4 inches from heat source, until eggplant is golden on both sides
and tender, about 10 minutes. Cool.

Mix goat cheese in small bowl with thyme, rosemary, salt and pepper.
Spread cheese mixture evenly over eggplant slices and then roll
up.

Finely dice tomatoes and mix with olive oil to taste, minced basil,
salt and pepper.

Divide tomato mixture between two plates. Top each plate with three
eggplant rolls. Garnish with arugula and basil leaves.

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