---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GRILLED JAPANESE EGGPLANTS
  Categories: Vegetables
       Yield: 8 servings
  
       1    Garlic clove
       2 tb Olive oil
       1 tb Chopped fresh basil
            Salt, white pepper
      16    Japanese eggplants *
       1    Red bell pepper
       1    Grn. or yellow bell pepper
     1/4 c  Chopped fresh herbs **
       8    1/2 slices goat cheese
     1/2 c  Walnut pieces
       1 tb Butter
       1 tb Brown sugar, packed
            Cayenne pepper
 
 ---------------------BALSAMIC DRESSING---------------------
       2 tb Balsamic vinegar ***
     1/4 c  Virgin olive oil
            Salt, pepper
  
   *Note: Eggplants should be split lengthwise.
   ** (basil, oregano, thyme)
   ***Fresh lemon juice may be substituted for Balsamic
   vinegar if desired. Combine garlic, olive oil, basil
   and salt and white pepper to taste in shallow pan.
   Place eggplants, split side down, in marinade and turn
   several times to coat well. Let marinate 20 minutes.
   Grill eggplants, split side down, over medium coals.
   Set aside when done. Roast peppers on grill until
   charred. Place in plastic bag until cool enough to
   peel. Under cold running water, peel off charred
   portions of skin. Cut peppers into eighths, discarding
   seeds. Set aside. Press herbs onto goat cheese
   medallions. Heat at 350F 3 minutes until warmed. Saute
   walnuts in butter. Toss with brown sugar, cayenne and
   dash of salt. Set aside. Arrange 4 eggplant halves on
   each of 8 plates and place 2 strips each of red and
   green peppers between eggplant halves. Set 2 cheese
   medallions beside peppers. Sprinkle sauteed walnuts
   over top. To make dressing, combine vinegar, oil and
   salt and pepper to taste. Drizzle dressing over salad.
  
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 MM: LOIN OF LAMB EN CRO–TE WITH SHALLOT/BALSAMIC VINEGAR