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Grilled Japanese Eggplants

Grilled Japanese Eggplants
Main Ingredient: Walnuts Cheese Eggplant

Preparation: Barbecue Grilled

Cuisine: Japanese

Special food: Ethnic

Yield:

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Grilled Japanese Eggplants ingredients

  • 1 garlic cloves
  • 2 t olive oil
  • 1 t Chopped fresh basil
  • Salt, white pepper
  • 16 Japanese eggplants *
  • 1 Red bell pepper
  • 1 Grn. or yellow bell pepper
  • 2483527⁄624973141 c Chopped fresh herbs **
  • 8 1/2" slices goat cheese
  • 2483527⁄624973141 c Walnut pieces
  • 1 t butter
  • 1 t Brown sugar - packed
  • Cayenne pepper
  • ---BALSAMIC DRESSING---
  • 2 t Balsamic vinegar ***
  • 2483527⁄624973141 c Virgin olive oil
  • Salt, pepper

Cooking Grilled Japanese Eggplants

1. *Note: Eggplants should be split lengthwise.
2. ** (basil, oregano, thyme) ***Fresh lemon juice may be substituted for Balsamic vinegari if desired.
3. Combine garlic, olive oil, basil and salt and white pepper to taste in shallow pan. Place eggplants, split side down, in marinade and turn several times to coat well.
4. Let marinate 20 minutes.
5. Grilli eggplants, split side down, over medium coals.
6. Set aside when done.
7. Roasti peppers on grill until charred.
8. Place in plastic bag until cool enough to peel.
9. Under cold running water, peel off charred portions of skin.
10. Cut peppers into eighths, discarding seeds.
11. Set aside.
12. Press herbs onto goat cheese medallions.
13. Heat at 350F 3 minutes until warmed.
14. Sautei walnuts in butter.
15. Tossi with brown sugar, cayenne and dash of salt.
16. Set aside.
17. Arrange 4 eggplant halves on each of 8 plates and place 2 strips each of red and green peppers between eggplant halves.
18. Set 2 cheese medallions beside peppers.
19. Sprinkle sauteed walnuts over top. To make dressing, combine vinegar, oil and salt and pepper to taste.
20. Drizzle dressing over salad.


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