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December 2018

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Grilled Japanese Eggplants Recipe

Grilled Japanese Eggplants recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Grilled Japanese Eggplants recipe  PDF


1 Garlic clove
2 T Olive oil
1 T Chopped fresh basil
Salt, white pepper 16 Japanese eggplants
1 Red bell pepper
1 Grn. or yellow bell pepper
1/4 c Chopped fresh herbs
8 1/2 slices goat cheese
1/2 c Walnut pieces
1 T Butter
1 T Brown sugar, packed
Cayenne pepper BALSAMIC DRESSING 2 T Balsamic vinegar
1/4 c Virgin olive oil
Salt, pepper Note: Eggplants should be split lengthwise. (basil, oregano, thyme) Fresh lemon juice may be substituted for Balsamic vinegar if desired. Combine garlic, olive oil, basil and salt and white pepper to taste in shallow pan. Place eggplants, split side down, in marinade and turn several times to coat well. Let marinate 20 minutes. Grill eggplants, split side down, over medium coals. Set aside when done. Roast peppers on grill until charred. Place in plastic bag until cool enough to peel. Under cold running water, peel off charred portions of skin. Cut peppers into eighths, discarding seeds. Set aside. Press herbs onto goat cheese medallions. Heat at 350F 3 minutes until warmed. Saute walnuts in butter. Toss with brown sugar, cayenne and dash of salt. Set aside. Arrange 4 eggplant halves on each of 8 plates and place 2 strips each of red and green peppers between eggplant halves. Set 2 cheese medallions beside peppers. Sprinkle sauteed walnuts over top. To make dressing, combine vinegar, oil and salt and pepper to taste. Drizzle dressing over salad.

Grilled Japanese Eggplants recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
530 people have voted
Last Reviewed on 2018-12-11



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