CHEF JEFF — ONE BYTE AT A TIME: Eggplant Pesto Timbale

Try this appetizer as an alternative to bruschetta.

Eggplant Pesto Timbale

1 medium eggplant, about 1¼ pounds

About 1 teaspoon olive oil

4 ounces goat cheese, softened

4 sun dried tomatoes, minced

4 roasted red peppers, minced

4 tablespoons basil pesto

4 ounces (about ½ cup) grated Romano cheese

Heat oven to 350 degrees. Slice eggplant into 8 rounds about 1/3-inch thick (reserve remaining eggplant to use later). Salt lightly. Place 4 rounds on baking sheet that’s been lightly coated with oil. Spread ¼ of cheese on each. Top with 1 tablespoon tomatoes and peppers. Top with remaining rounds. Place 1 tablespoon pesto on each. Top with remaining tomatoes and red pepper. Sprinkle with cheese. Bake 10 minutes. Serve immediately.

Yield: Serves 4.

Approximate nutritional analysis per serving: 300 calories, 18 grams fat 45 milligrams cholesterol, 20 grams protein, 15 grams carbohydrates, 5 grams fiber, 680 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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