Eggplant Sandwiches

Recipe Ingredients

1 teaspoon	5ml	Eggplant - in 1/4" slices (small)
		Coarse salt
		Pepper
1 tablespoon	15ml	Chopped fresh basil
1 tablespoon	15ml	Chopped fresh parsley
1		Garlic - minced
		Red wine vinegar
1 teaspoon	5ml	Mashed sun-dried tomato
1 cup	237ml	Fresh montrachet - (dry white wine)
		Chopped parsley

Recipe Instructions

Prepare medium charcoal grill. Place eggplant slices on large tray or baking sheet and sprinkle with coarse salt. Let stand to release moisture, about 20 minutes. Drain, rinse and pat dry. Sprinkle eggplant slices on both sides with pepper, basil, parsley and garlic.

Grill over medium coals until wilted but not overcooked, sprinkling with vinegar while cooking. Remove from grill. Blend sun-dried tomato into goat cheese. Spread some on each eggplant slice. Roll, jelly-roll fashion. Arrange eggplant on serving tray or platter.

Garnish with chopped parsley.

Source:
The Meatless Gourmet (Bobbie Hinman)

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