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Ingredients
1 1/2 cups chopped seeded tomatoes
1/4 cup chopped fresh basil
2 teaspoons red wine vinegar1 large eggplant,
cut lengthwise into 1/2-inch-thick slices
Olive oil
1 large French Bread, halved and cut into six
portions
9 ounces soft mild goat cheese (such as Montrachet)
Instructions
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Combine chopped tomatoes, chopped fresh basil and
red wine vinegar in small bowl. Season mixture to taste
with salt and pepper. Set aside.
Prepare barbecue (medium-high heat) or preheat broiler.
Brush 6 largest eggplant slices lightly with olive oil
(reserve remaining eggplant for another use.) Brush cut
side of bread lightly with olive oil. Grill eggplant and
bread until golden, about 4 minutes per side for eggplant
and 2 minutes per side for bread. Arrange bread slices
on plates. Spread goat cheese over, dividing evenly. Top
with eggplant slices. Season with salt and pepper. Using
slotted spoon, mound tomato mixture on eggplant, spread
to cover and serve. |