Sunday, March 22, 2009

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

  • 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
  • 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

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

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