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Thinly slice the eggplant. Sear on a flat grill on both sides until cooked. Allow to cool
completely. Blend the goat cheese and sundried tomatoes and pick the basil leaves.
Mix the balsamic and sweetener and reduce over medium heat until thickened. Allow to
cool.
Roll the goat cheese mixture in the eggplant with a basil leaf. Sprinkle with the balsamic
reduction. |
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