Monday, December 22, 2008

Eggplant Appetizer

1 medium eggplant cut into ½ inch slices.
Rub both sides with salt and let them sit for 30 minutes. Rinse and pat dry.

1 small yellow onion cut into ½ inch slices.
Brush onion and eggplant with olive oil and grill 10-12 minutes, turning it partway through. Allow to cool and coarsely chop.

1 Medium tomato – chopped
15 Kalamata olives – pitted and chopped
2 TBS Fresh Basil – Chopped
1 TBS Capers
2 tsp balsamic vinegar
1 tsp finely chopped garlic
Fresh ground pepper

Add above ingredients to eggplant and onion.

Goat Cheese
Italian or other coarse Bread

Spread Goat cheese on Bread and spoon Eggplant mixture on top.