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Recipe of the Day - October 27 (pepper and eggplant stacks)
Pepper and Eggplant Stacks
Ingredients 1 cup finely chopped mushrooms 1 cup chopped roasted sweet red peppers 4 ounces goat cheese, crumbled (or another cheese, such as peppered Monterey) 2 tablespoons chopped sun-dried tomatoes 1 tablespoon chopped capers 2 cloves garlic, minced 1 tablespoon balsamic vinegar 1 tablespoon chopped fresh flat-leaf parsley 1 medium eggplant 1 tablespoon olive oil Freshly-ground black pepper, to taste Preparation In a small bowl, mix the mushrooms, red peppers, cheese, tomatoes, capers, garlic, vinegar, and parsley. Preheat the broiler. Coat the broiler rack with no-stick spray. Cut the eggplant into 4 lengthwise slices, about 1/2- to 3/4-inch thick. Brush both sides of each slice with the oil. Place on the broiler rack. Sprinkle with black pepper. Broil about 5 inches from the heat for 3 minutes per side. Remove the rack from the oven. Divide the mushroom mixture among the eggplant slices and spread it evenly to coat each piece. Broil for 2 to 3 minutes, or until the cheese has melted and the eggplant is tender. Serves 4 |
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