GRILLED EGGPLANT/LOCAL GOAT CHEESE & ROASTED RED PEPPERS

Grilled Eggplant/Local Goat Cheese & Roasted Red Peppers image

Provided by Manami

Categories Spinach

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15

3 ounces feta cheese
8 ounces laura chenel goat cheese
1/4 cup chopped of 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

Steps:

ROASTED RED PEPPERS:.
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.
Put charred peppers in a paper bag and allow to cool.
Brush the charred skin off and then deseed, derib and slice into strips. (Have those ready before you prepare the rest of the dish.).
GOAT CHEESE FILLING:.
Blend feta and goat cheese with mint and garlic; put aside.
EGGPLANT:.
Brush both sides of the eggplant slices with garlic oil and bake in a 400ºF oven for 15-20 minutes or until lightly brown.
When cooled, flip each eggplant slice over on a work surface.
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.
Roll the eggplant slice widthwise.
VIETNAMESE SPICY HOT SAUCE:.
Combine garlic, lime peel, and red pepper flakes then add lime juice, fish.
sauce, water, and sugar.
Increase red pepper flkes, as needed.
Whisk until all ingredients are blended.
and sugar is dissolved.
Will keep short periods if refrigerated.
ASSEMBLY:.
Cut on a bias and serve garnished with a small amount of Vietnamese Spicy Hot Sauce.