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GRILLED EGGPLANT WITH HERBED GOAT CHEESE

1 pound goat cheese
1 teaspoon ground oregano
1 teaspoon minced garlic
salt and pepper
2 medium sized eggplants
olive oil
24 basil leaves, about

Cream goat cheese, oregano, garlic and salt and pepper to taste in
medium bowl. Refrigerate at least 1 hour. Remove from refrigerator
about 20 minutes before assembling.

Cut eggplants horizontally into slices 1/2 inch thick, about 12
slices per eggplant. Purge eggplant by standing 1 layer of slices
upright against inside of colander and sprinkle with salt. Repeat
procedure until all eggplant is salted. Place deep dish under
colander to collect drippings and let eggplant steep about 30
minutes.

Before cooking, rinse and pat each slice dry with paper towels.
Brush slices with olive oil and season to taste with salt and
pepper.

Grill eggplant over extremely high heat, approximately 2 minutes
on each side, or until translucent.

Remove eggplant from grill. Place 1 basil leaf on eggplant slice.
Spoon or pipe goat cheese mixture onto slice and fold into cone
shape. Repeat procedure until all eggplant is gone. Serve at room
temperature. Makes 8 servings.

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