Eggplant Turnovers

Once again, Simple Vegetarian Pleasures by Jeanne Lemlin pulls through. (This cookbook has yet to miss for us.) Last night I made this yummy appetizer to take over to Sharon and Eric's house.

Eggplant Turnovers

Ingredients:

• 1 medium eggplant, sliced into no more than 1/3-inch-thick slices (skin left on)
• 1/4 c. mayonnaise
• 1/3 c. seasoned bread crumbs
• 5 oz. soft goat cheese (mild)
• 1 clove garlic, crushed
• 2 Tbsp. finely diced roasted red pepper
• 1/2 tsp. oregano
• 1/4 tsp. thyme
• salt & pepper to taste

Preparation:

• preheat boiler
• make an assembly line of eggplant slices, mayonnaise, and bread crumbs
• with pastry brush, lightly coat both sides of eggplant slices with mayonnaise
• press slices into bread crumbs, coating evenly
• place on baking sheet, in a single layer
• broil until golden brown on each side
• let eggplant cool to room temperature (do not attempt to fill when warm!!)
• combine remaining ingredients in a bowl
• when eggplant is cool, spread a thin layer of filling on each slice
• fold slices over to make turnovers
• arrange on platter
• serve at room temperature

Enjoy!!

Please leave a comment and let me know if you try this recipe.