Eggplant Tomato And Goat Cheese Sandwiches
|Chopped seeded tomato||1 1⁄2 Cup (24 tbs)|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Red wine vinegar||2 Teaspoon|
|Eggplant||1 Large, cut lengthwise into 0.5 inch thick slices|
|Olive oil||2 Tablespoon (Adjust Quantity As Needed)|
|French bread slices||6 Large (0.5 Inch Thick Slices, Country Style)|
|Soft goat cheese||9 Ounce (Mild)|
Combine chopped tomatoes, chopped fresh basil and red wine vinegar in small bowl.
Season mixture to taste with salt and pepper.
Prepare barbecue (medium high heat) or preheat broiler.
Brush 6 largest eggplant slices lightly with olive oil (reserve remaining eggplant for another use).
Brush bread lightly with olive oil.
Grill eggplant and bread until golden, about 4 minutes per side for eggplant and 2 minutes per side for bread.
Arrange bread slices on plates.
Spread goat cheese over, dividing evenly.
Top with eggplant slices.
Season with salt and pepper.
Using slotted spoon, mound tomato mixture on eggplant, spread to cover and serve.