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Eggplant Topped with Goat Cheese

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4 Japanese or Asian eggplant (very slender, pale purple eggplant)
3 tablespoons olive oil
2 tablespoons Dijon mustard
3 ounces goat cheese (chevre)
freshly ground pepper


Cut each eggplant into thin slices, lengthwise. Salt lightly and drain for 30 minutes. Rinse slices well and dry with paper towels. Preheat broiler. In large skillet, heat olive oil over medium high heat. Quickly sauté eggplant slices on both sides until lightly browned. Place slices on baking sheet. Spread each slice with thin layer of mustard and a thin layer of mashed goat cheese. Sprinkle with pepper and broil until cheese is browned.

Makes 4 servings

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