Roasted Eggplant Timbale with Chevre

Serves 4

2 EGGPLANTS, SLICED INTO ROUNDS
1 -1/2 C. THICK TOMATO SAUCE
3 EACH ROASTED PEPPER, SLICED
1 BUNCH SPINACH SAUTEED
1 C. CHEVRE FRESH MONTCHEVRE
FRESH BASIL, CHOPPED

Salt slices of eggplant and lay to rest in order to draw out water. Towel dry. Roast or grill eggplant. Let it cool. Layer slices of eggplant alternately with sauce, spinach, goat cheese, basil, peppers (choose contrasting colors) in a cylindrical mold.

Bake at 350 degrees for 10 minutes. Serve warm or cold with seasonal greens, arugula, vinaigrette, and extra virgin olive oil or with a red or white sauce.

—Walter Pisano, Tulio Ristorante

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