Source: The Recipe of Love
Date tried: June 9, 2017
Yield: about 1-2 cups
Time needed: However long it takes to seed the chili peppers, and a quick buzz in the food processor.
It’s a good idea to get some help washing and seeding the chili peppers. 3-4 pounds would take a long time working alone. But it is indeed a “wonderful spicy appetizer spread” and keeps very well in the fridge.
I have allowed time to prepare the croutons and boil an egg for garnish. The salad itself takes scarcely 10 minutes to put together. The dressing is especially delicious.
I had to make one substitution. Boston lettuce is near impossible to get in Toronto in January. Sturdy lettuces like Romaine and iceberg dominate the shelves at this time of year. So I replaced the Boston lettuce with fresh spinach. I also ducked out of making the croutons myself and used a commercial preparation instead. My bad! Will try this again when I can get Boston lettuce and maybe do the croutons myself then, too.
A melt-in-the-mouth appetizer or snack in which bread is replaced by slices of eggplant. I really, really like this.
Eggplant Chevre Sandwiches
1 large eggplant
2-3 medium ripe tomatoes
1 clove garlic
1 Tbsp. olive oil
Cut eggplant into 1/3 inch slices. Sprinkle with salt and let sit between two sheets of paper towel for 30 minutes.
Meanwhile, peel the tomatoes and chop finely.
Add a clove of garlic, finely chopped to the tomatoes.
Add olive oil and a pinch of salt.
Slice enough cheese to cover ½ of the slices of eggplant.
Remove the eggplant from the paper towelling and pat dry.
Cook on barbecue or grill until light brown.
Brush with olive oil and continue cooking until golden.
Remove to a cookie sheet and place it back on grill where it can keep warm.
Spoon tomato mixture onto half of the eggplant slices. Add a slice of goat cheese.
Top with another slice of eggplant. Serve as soon as cheese has softened.