Grilled Japanese Eggplants

Directions

1. 1

   1 Garlic clove 2 T Olive oil 1 T Chopped fresh basil Salt, white pepper 16 Japanese eggplants * 1 Red bell pepper 1 Grn

2. 2

   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

3. 3

   basil, oregano, thyme) ***Fresh lemon juice may be substituted for Balsamic vinegar if desired

4. 4

   Combine garlic, olive oil, basil and salt and white pepper to taste in shallow pan

5. 5

   Place eggplants, split side down, in marinade and turn several times to coat well

6. 6

   Let marinate 20 minutes

7. 7

   Grill eggplants, split side down, over medium coals

8. 8

   Set aside when done