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A Unique Taste | Grilled & Roasted Ragu D’aubergine (Eggplant):
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Grilled & Roasted Ragu D’aubergine (Eggplant):

Eggplant Ragu served on French bread croutons top with goat cheese












4 slices eggplants, peeled (1/2-inch thick slices)

2 teaspoons extra virgin olive oil

1 garlic clove, crushed through a press

1/4 cup jarred roasted red pepper, chopped rinsed and drained

Spring of fresh herbs (Parsley, cilantro, Basil)

Fresh ground pepper

1 container of Goat Cheese

1 small Cont.’ plain Yogurt


  1. Slice Eggplant, drizzle olive oil, season with salt and pepper than grill.
  2. Heat oven to 425°F (220°C).
  3. Arrange the eggplant in a single layer on a nonstick-coated baking sheet.
  4. Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.
  5. Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.
  6. Mix, boisin cheese, herbs and plain yogurt. Place in pastry bag. Add a tablespoon worth on crostini.
  7. Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste.
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