Tiny Eggplant Turnovers

Recipe Ingredients

1 cup	198g / 7oz	Eggplant - (abt 1 1/4 lbs) - skin left on, (medium)
		Sliced into 1/3"-thick slices
1/4 cup	59ml	Mayonnaise
1/4 cup	36g / 1.3oz	Dry bread crumbs
1/2 teaspoon	2.5ml	Dried basil
		Salt - to taste
		Freshly-ground black pepper - to taste
		The Filling
5 oz	142g	Soft mild goat cheese
1 oz	28g	Garlic clove - put through press (small)
2 tablespoons	30ml	Very finely-diced roasted red pepper
1/2 teaspoon	2.5ml	Dried oregano
1/4 teaspoon	1.3ml	Dried thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
		Minced parsley

Recipe Instructions

Preheat broiler.

Place the eggplant slices in front of you. Put the mayonnaise in a small bowl. Mix the bread crumbs, basil, salt, and pepper together on a small plate. With a pastry brush very lightly coat both sides of each eggplant slice with some mayonnaise, then press each slice into the bread crumbs to coat it evenly. Place the slices on a baking sheet in one layer. Broil until golden brown on each side. Let the eggplant cool to room temperature. Do not fill it while it is at all warm.

To make the filling combine the filling ingredients in a small bowl. When the eggplant is cool spread a thin layer of filling on each slice. Fold the slices over to make turnovers. Arrange decoratively on a platter, then sprinkle on some minced parsley to garnish them. Serve at room temperature.

This recipe yields 24 turnovers.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Jeanne Lemlin, Simple Vegetarian Pleasures - From the TV FOOD NETWORK - (Show # CL-9132 broadcast 05-19-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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