Eggplant, Tomato and Goat Cheese Sandwiches
  • 2-1/3 inch-thick slices eggplant
  • Olive oil for brushing
  • Salt
  • Freshly ground black pepper
  • 2 plum tomatoes, sliced
  • 1 teaspoon fresh thyme leaves
  • 2 bruschetta
  • 2 tablespoons pesto
  • 4 slices goat cheese
  1. Brush with olive oil and season with salt and pepper. Grill for two minutes on each side or fry in a bit of olive oil in a very hot skillet until soft.
  2. Preheat the broiler. Brush the cut side of the tomato slices with a bit of olive oil and scatter the thyme on top.
  3. Place the bruschetta on a baking sheet, spread with pesto, and then add the grilled eggplant slices, the goat cheese, and tomatoes. Drizzle a little olive oil on top and place under the broiler for several minutes, until the cheese melts and the tomatoes begin to wilt