Grilled Eggplant/local Goat Cheese & Roasted Red Peppers

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3 ounces feta cheese
• 8 ounces laura chenel goat cheese
• 1/4 cup chopped fresh mint
• 1 tablespoon chopped garlic
• 1 eggplant, cut into 10 lenghtwise slices
• 2 tablespoons garlic oil
• 10 baby spinach leaves
• 2 fresh roasted red peppers, cut into wide strips
• 1 garlic clove, minced
• 1/4 teaspoon chili pepper flakes, red crushed
• 2 tablespoons fish sauce
• 2 teaspoons sugar
• 1 teaspoon lime peel, minced
• 2 teaspoons lime juice (not the bottled kind)
• 3 tablespoons water

Recipe

• 1 roasted red peppers:.
• 2 to fire roast red peppers, put both red peppers on top of gas burner and cook on each side until the skin is black and crispy, about 3 minutes per side depending on your burners.
• 3 put charred peppers in a paper bag and allow to cool.
• 4 brush the charred skin off and then deseed, derib and slice into strips. (have those ready before you prepare the rest of the dish.).
• 5 goat cheese filling:.
• 6 blend feta and goat cheese with mint and garlic; put aside.
• 7 eggplant:.
• 8 brush both sides of the eggplant slices with garlic oil and bake in a 400ºf oven for 15-20 minutes or until lightly brown.
• 9 when cooled, flip each eggplant slice over on a work surface.
• 10 lay one spinach leaf on each slice, followed by a red pepper slice. roll about 2 tablespoons of the goat cheese mixture into a cigar-shaped log the width of each eggplant slice and lay on top.
• 11 roll the eggplant slice widthwise.
• 12 vietnamese spicy hot sauce:.
• 13 combine garlic, lime peel, and red pepper flakes then add lime juice, fish.
• 14 sauce, water, and sugar.
• 15 increase red pepper flkes, as needed.
• 16 whisk until all ingredients are blended.
• 17 and sugar is dissolved.
• 18 will keep short periods if refrigerated.
• 19 assembly:.
• 20 cut on a bias and serve garnished with a small amount of vietnamese spicy hot sauce.