This recipe starts with Asian Eggplant in a marinade, this marinade is used in the final baking after the dish is assembled. Using fresh, seasonal ingredients this dish is an amazing splash of flavor.
5 or 6 Asian Eggplant
1/4 cup rice wine vinegar
3 Tablespoons Sesame Oil
1 Tablespoon Tamari or Soy Sauce
3 garlic cloves, chopped
1 Tablespoon Ginger, minced
1 Jalepeno Pepper, chopped
1 Sweet Red Pepper, chopped (I used Pimento)
1 bunch Scallion, ring slices
4 oz Chevre Cheese
Cut the tip and the stem end off each eggplant and slice lengthwise. Score the inside flesh with a knife tip but do not cut through the skin. Combine rice wine vinegar, sesame oil, tamari (or soy), ginger and garlic in a separate bowl and then add to the eggplant and allow to marinade 30 minutes to an hour. Remove eggplant slices from the marinade and lay them on a hot grill (or grill pan) cook about 3 minutes on one side and turn onto the other side for another 3 minutes. Use the leftover marinade and add chopped peppers and sliced scallions and stir that around and set aside. Layer the grilled eggplant, cut side up in a baking dish. Dot the surface with chunks of chevre cheese and spoon on the peppers and onions. Bake in a 350 degree oven for about 20 minutes until the cheese begins to brown. Cut through the eggplant to make servings you can dish out with a spatula.