Eggplant With Herbed Goat Cheese
|Soft goat cheese||6 Ounce (1 Package)|
|Snipped fresh basil/Thyme / 1 teaspoon dried basil / thyme, crushed||1 Tablespoon|
|Onion powder||1 Teaspoon|
|Black pepper||1 Dash|
|Olive oil||2 Tablespoon|
|Tomato||1 Small, seeded and chopped|
Cut eggplant crosswise into sixteen 1/2-inch slices.
Lightly sprinkle both sides of egg- plant slices with salt.
Place on paper towels; let stand for 20 minutes.
Pat dry with paper towels.
Meanwhile, in a small bowl combine goat cheese, basil, onion powder, and pepper.
If mixture seems dry, stir in enough of the milk to moisten.
Brush the eggplant slices with oil.
Place eggplant in a single layer on the unheated rack of a broiler pan.
Broil 4 to 5 inches from the heat for 8 to 9 minutes or until tender and lightly browned, turning once.
Remove eggplant from broiler and spread with the goat cheese mixture.
Sprinkle with additional pepper.
Broil about 1 minute more or until cheese mixture is heated through.