My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Tuesday, July 26, 2011

Grilled Eggplant, Tomato and Goat Cheese

I'm so excited! I actually got a half bushel of tomatoes today. Everything is so late this year. They are beautiful. The first thing I'm going to make is a wonderful Tomato Chili Sauce. I can't give you the recipe yet because I haven't made it for 25 years. I lost the recipe. But I'll tell you the whole story next week. I did take two tomatoes out to make this great recipe.

Grilled Eggplant, Tomato and Goat Cheese
Serves 6-8
print recipe

1 medium eggplant, sliced into 1/4 inch rounds
2 large tomatoes, sliced
1-11 ounce log goat cheese
4 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste

Preheat grill for medium heat. In a large bowl, coat eggplant with the olive oil and balsamic vinegar. Season with the salt and pepper. Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle with salt and pepper Top with the remaining slices of eggplant and secure each bundle with a toothpick. Arrange the bundles on thee grill and remove the toothpicks. Cook about 7 to 8 minutes, carefully flipping them. Cook for 7 to 8 more minutes

5 comments:

  1. yum!This is lovely,, so summery!

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  2. Very nice! I have many, many green tomatoes on the vines just waiting to ripen...I can't wait!

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  3. i just made eggplant parmesan last night !

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