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  • Grilled Eggplant, Red Peppers And Goat Cheese With Creamy Pesto

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    Grilled Eggplant, Red Peppers And Goat Cheese With Creamy Pesto
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 lrg eggplants
    • 1 Tbsp. chopped garlic
    • 1/4 c. extra virgin olive oil
    • 8 x (1-inch) slices hard goat cheese
    • 2 lrg red peppers
    • 1 c. minced fresh basil leaves
    • 1 clv garlic, crushed
    • 1/3 c. toasted pine nuts
    • 2 tsp extra virgin olive oil
    • 1/4 c. grated Parmesan cheese
    • 1 c. 18% cream

    Directions

    1. Cut eggplant into 1 1/2 -inch circles and sprinkle with salt. Place in colander and let drain 30 min. Rinse egg plant and pat dry.
    2. Meanwhile, place all of the Creamy Pesto ingredients into a blender and whiz till smooth. Set aside.
    3. In small skillet, over medium heat, saute/fry garlic in oil till light brown. Brush egg plant with oil mix and grill over medium heat till tender, 5 min on each side. Halve peppers and remove seeds. Grill, skin side down, till blisters form. Peel away skin and throw away. Tear peppers into strips.
    4. Cook cheese rounds over warm grill, 1 minute on each side. Place eggplant on plate, top with grilled cheese, strips of pepper and pesto.

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