Serves 4
If you have native tomatoes, slice them and set on thick slices of grilled, crusty bread. Top with the eggplant-chevre mixture.
| 1 | eggplant, sliced 1/4-inch thick |
| Salt, to taste | |
| Olive oil (for brushing) | |
| 1 | cake or log fresh chevre |
| French thyme blossoms or leaves (for garnish) |
2. Light a charcoal grill or turn a gas grill to medium.
3. Rinse the eggplant and dry the slices with paper towels. Arrange them on a plate and brush with olive oil. Grill the eggplant for several minutes on a side or until they are cooked through but still moist inside.
4. Place a slice of chevre on each slice of eggplant. Add a sprinkle of salt and a thyme blossom or a few leaves. Adapted from Brad Kessler
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