This is a show stopping simple antipasti. The flavors are rich and creamy, with a wonderful crunch on the side.
1 eggplant
1 package goat cheese
1 loaf ciabatta bread
1/4 cup extra virgin olive oil
2 cloves garlic
6-7 large leaves fresh sweet basil julienned
2 tablespoons balsamic vinegar mixed with 3 tablespoons extra virgin olive oil
1 tomato sliced
Salt and pepper to taste-tricolor pepper gives the best flavor
Using a mortar and pestle bruise garlic and add olive oil. Mix thoroughly and let infuse for 2-3 hours.
Slice eggplant in 1/2 inch rounds and season well with salt and pepper; also slice ciabatta bread about the same thickness. Slice the tomatoes to the same thickness as well.
Brush both sides of the bread and eggplant with the garlic infused oil.
Grill the bread and set aside to cool. Grill eggplant until tender. You can do on your Barbeque, a grill pan on the stove, or a Panini press.
Slice goat cheese in thin rounds (it is crumbly so slice carefully).
Julienne the basil and set aside monetarily.
Place 1 slice of eggplant on the plate. Add a goat cheese slices to cover the eggplant slice and then another slice of eggplant. Drizzle with balsamic and olive oil mixture and sprinkle with basil.
Serve with tomato and grilled bread. Enjoy.
