Recipe#24996

Title: Grilled Japanese Eggplant with Garlic-Chili G

From:arlenes@holly.ColoState.EDU
Date: Mon, 22 Apr 1996 23:04:30 -7 
Origin:  Newspaper, foods section Shared by: Sharon
  Stevens.

Yield: 6 servings
 
      8    Japanese eggplants
           Olive oil
           Salt and pepper
    1/2 lb Fresh mild goat cheese
           -(chevre)
      2 ts Minced garlic
      1 ts Red pepper flakes
      6    Basil leaves, shredded
 
  Prepare the grill.  Cut the eggplants in half
  lengthwise.  Brush the cut edges with olive oil and
  season with salt and pepper.  In a mixing bowl,combine
  the cheese, garlic, red pepper flakes, basil and a
  pinch of salt and blend well. Refrigerate until ready
  to use.  Place the eggplant halves on the grill, flesh
  side down, and cook until almost soft.  about two
  minutes.  Remove from the grill and let cool slightly.
  Spread the goat cheese mixture on the warm eggplant
  pieces and serve at once. Serves four.