Translated from Turkish, the name of this recipe is “The Imam Fainted”. I will leave you to decide why.
Although I had purchased some jasmine rice to accompany this dish, I did not get time to make it. Since I found the filling a bit acidy, it was a serious omission. My daughter did not care for the eggplant but suggested a long, Asian eggplant might give better results.
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.
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.